Rinse the fish under cold water and pat thoroughly dry with paper towels. Make three diagonal 1/2-inch-deep cuts on each side of the fish to help it cook evenly and absorb flavors.

Season inside the cavity and both sides of the fish with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Drizzle the 2 tbsp lime juice over both sides and inside the cavity, rubbing gently into the slashes. Let the fish rest at room temperature while you prepare the other components (10–15 minutes).

Set up a steamer: bring an inch or two of water to a simmer in a wok or a wide saucepan fitted with a steaming rack. Line a heatproof platter or plate that fits into your steamer with parchment or lightly oiled banana leaf to prevent sticking.

When the steamer water is simmering, carefully place the fish on the prepared platter and transfer to the steamer. Cover and steam over gently simmering water until the fish is just cooked through and opaque, about 8–12 minutes per 500 g (so for a 1 kg fish, 16–22 minutes). Test doneness by inserting a thin knife at the thickest part; flesh should flake easily. Remove the fish from the steamer and keep warm.

Spring Onion Ginger Oil

Infuse oil

While the fish is steaming (start this when about 8–10 minutes remain), place a small heavy-bottom saucepan over medium heat and add 120 ml neutral oil. Heat the oil gently until it reaches about 180°C (350°F) or until it shimmers — it should be hot but not smoking.

Turn the heat to low and add the 6 tbsp thinly sliced spring onions, 3 tbsp julienned young ginger, and 2 tsp thinly sliced garlic to the oil. Stir once, then cook gently for 30–45 seconds to release aromas; do not brown. Remove the pan from heat immediately.

Carefully stir in 2 tbsp light soy sauce, 1 tsp rice vinegar, and 1/4 tsp sea salt to the hot oil mixture (it will sizzle). Let sit for 1–2 minutes to meld, then transfer the spring onion ginger oil and solids into a heatproof bowl. Set aside to rest; the oil will continue to infuse as it cools.

Coconut Cream & Miti

Prepare coconut cream

In a small saucepan over low heat, gently warm 200 ml full-fat coconut cream until just simmering, then remove from heat. Whisk in 1 tsp fresh lime zest, 1/2 tsp caster sugar, and 1/4 tsp salt until smooth. Keep warm but do not boil.

Fold in the 3 tbsp miti (or the substitute mix of chopped cilantro + 1/2 tsp toasted ground coriander + a pinch of chaat masala) into the coconut cream and taste for seasoning. Adjust salt or lime zest if needed. The crema should be slightly tangy and fragrant to balance the oil.

Garnish & Assembly

Finish and serve

Place the steamed fish on a warmed serving plate if not already on one. Spoon the warm coconut cream-miti mixture evenly around and slightly over the fish (about half to two-thirds over the fish so the flesh remains visible).

Strain or spoon the spring onion ginger oil over the top of the fish, making sure to distribute both the crisp aromatics and the oil for shine and flavor. Use about two-thirds of the oil — reserve a little for those who want extra.

Scatter 2 tbsp fresh cilantro leaves and 1 tbsp thinly sliced red chili over the fish for color and brightness. Serve immediately with extra lime wedges on the side.