When you wrap the fish up in banana leaves or failing that, aluminium foil, the fish is effectively cooking in its own steam which makes it nice and moist, trapping all the flavours.
Place the Seabass fillets skin side down in a baking tray double lined with foil.
Spoon the Chilli and Ginger Sauce generously on the fillets and spread so that the fish is covered.
Add the spring onions and chilli. Fold the foil to create a pouch and oven bake at 180c for 10 to 12 minutes.
When ready to serve, garnish with more spring onions.