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Method          

Delicate flavours with a simple fish sauce and Chinese five spice

Sea Bass with Chinese Spice

SERVES 4

TIME 1 HOUR

DIFFICULTY = EASY

6 sea bass fillets 150g each   BUY ONLINE

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

 

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

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

Drizzle the fish in a few drops of sesame oil. Place into a steamer until cooked through, approximately 5-7 minutes

To serve, divide the fish into shallow bowls and ladle the hot sauce over the top

 

 

 

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