Mix half the spring onions and all the ginger in a bowl.
Set the remaining spring onions aside for garnishing.
Pour the soy sauce and sherry over the spring onion and ginger mixture.
Make six small incisions into the skin of each sea bass fillet.
Line the steamer with banana leaves and place the fish on top.
Spoon the ginger and soy mixture over the fish fillets.
Cover and place the steamer over a saucepan of boiling water.
Steam the fish for 6 to 7 minutes until cooked through.
Stir-fry the Chinese greens in vegetable oil in a wok until tender.
Heat the sesame oil in a pan until it begins to smoke.
Plate the greens, top with fish and spring onions, then pour over the hot oil.