Place the seabass slices on a flat plate.
Mix beaten eggs with cool fish stock and some salt and add this to the seabass.
Put on a boiled steamer for 15mins on high heat.
Take the plate out after 15mins.
Put cut garlic, ginger, red chilli and spring onions on top of the cooked seabass and egg mix.
Heat some vegetable oil, sizzling the hot oil on the herbs, follow up with a few drops of soy sauce.
Serve with your choice of side.
