Pat the sea bass fillets dry with paper towels and place them on a heatproof plate that fits inside your steamer. Drizzle the Shaoxing rice wine and light soy sauce evenly over the fish fillets.

Scatter half of the julienned ginger over the top of the fish. Prepare your steamer by bringing water to a rolling boil over high heat.

Carefully place the plate with the fish into the steamer basket, cover tightly, and steam on high heat for 7 to 8 minutes until the fish is opaque and flakes easily.

Remove the plate from the steamer, transfer the fish to a serving platter, and pour the accumulated cooking juices over the fish. Scatter the remaining fresh ginger, shredded spring onions, and sliced red chilli over the fillets, then drizzle with sesame oil.

Heat the vegetable oil in a small saucepan over high heat until it begins to shimmer and smoke slightly. Carefully pour the hot oil directly over the spring onions and ginger to sizzle and release their fragrant oils.

Garnish the dish with fresh cilantro leaves and serve immediately with a side of steamed white rice.