Sea bass with Chinese spice
Item 1 of 1
The delicate flavour of sea bass is carried by a simple fish sauce and five spice seasoning in this delightful sea bass fillet with Chinese spice recipe from Shaun Hill. Use dashi if you prefer a Japanese style of flavouring.
First published in 2015
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Ingredients
Metric
Imperial
Sea bass
- 6 sea bass fillets
- 1 tbsp of Chinese five-spice powder
- 6 spring onions, trimmed and finely sliced
- 1 carrot, cut into thin strips
- sesame oil
- salt
Fish sauce
- 500ml of fish stock
- 1 knob of fresh ginger, peeled and finely sliced
- 1 garlic clove, thinly sliced
- 1 red chilli, deseeded and chopped
- 1 tsp soy sauce
SAVE RECIPE
Equipment
- Steamer
Method
1
For the sauce, bring the fish stock to the boil with the ginger, garlic, chilli and half of the spring onions. Once boiling, add the soy sauce
- 500ml of fish stock
- 1 garlic clove
- 1 knob of fresh ginger
- 1 red chilli
- 3 spring onions
- 1 tsp soy sauce
2
Remove the skin from the sea bass fillets and place on a suitable tray for a steamer. Season with salt and five-spice then add strips of spring onion and carrot to the tray
3
Drizzle the fish in a few drops of sesame oil. Place into a steamer until cooked through, approximately 5-7 minutes
- sesame oil
4
To serve, divide the fish into shallow bowls and ladle the hot sauce over the top
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