Sprinkle half the ginger and spring onion strips over the fish and place the rest inside the cavity.
Place the fish on a heatproof plate, pour rice wine over it, and place into a bamboo steamer.
Steam the fish over a pan of boiling water for 8 to 10 minutes until cooked through.
Turn off the heat and leave the sea bass to rest in the steamer.
Heat a wok until smoking and add the groundnut oil.
Stir-fry grated ginger for a few seconds, then stir in lime zest, beer, and soy sauce.
Add the spring onions and coriander once the liquid boils, then remove from heat.
Remove the fish from the steamer, pour the hot sauce over it, and serve with rice.