4 garlic cloves, finely sliced
5cm/2in piece fresh root ginger, cut into thin julienne strips
4–5 spring onions, trimmed and thinly sliced
350g/12oz basmati rice
3–4 tbsp sesame oil
4 tbsp dark soy sauce
1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed