Sea Bass with Chinese Spice Recipe

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.

Ingredients

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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

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Steamer

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

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

sesame oil

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

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Shaun Hill

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington