Rinse the sea bass under cold water and pat them completely dry inside and out with paper towels. Score the thickest part of the fish with three deep, diagonal cuts on each side to ensure it cooks evenly.

Place a steaming rack inside a large wok or wide pot, add about an inch of water, and bring it to a rolling boil over high heat. Place the prepared fish on a heat-proof plate with a slight lip that fits comfortably inside your steamer.

Scatter half of the julienned ginger inside the cavity and over the top of the sea bass. Carefully lower the plate onto the steaming rack, cover tightly with a lid, and steam for 8 to 10 minutes, or until the flesh is completely opaque and flakes easily with a fork.

While the fish is steaming, whisk together the light soy sauce, sesame oil, and sugar in a small bowl until the sugar is fully dissolved. Once the fish is cooked, carefully remove the hot plate from the steamer and carefully pour off any cloudy fish liquid that has pooled at the bottom.

Pile the remaining julienned ginger, sliced spring onions, and red chilli directly on top of the hot steamed fish. In a small saucepan, heat the neutral cooking oil over medium-high heat until it shimmers and just begins to smoke, about 1 to 2 minutes.

Carefully pour the smoking hot oil directly over the ginger, spring onions, and chilli—you should hear a loud sizzle as the aromas are immediately released. Drizzle the prepared soy sauce mixture around the base of the fish and serve immediately while piping hot.