Kettle-cooked sea bass
Wash the fish inside and out, then pat dry thoroughly. Using a sharp knife, make several deep diagonal slashes on both sides of the fish.
Pour water under the rack of a fish kettle, and put half of the spring onion, celery and ginger on the rack. Brush the outside of the fish lightly with oil, then place over the flavourings on the rack. Sprinkle the remaining spring onion, celery and ginger over the fish, then the soy sauce and sherry. Season with salt and pepper.
Cover the kettle with its lid, bring the water slowly to the boil, then simmer for 20 minutes. Serve immediately