Sea bass with Chinese spice
by
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.
Discover more:
Share recipe
Related recipes
Related recipes
Sea bass and turmeric potatoes in rasam broth
Sea bass in coconut cream
Sea bass and blood orange ceviche
Quick-pickled sea bass escabeche
Cou-cou and flying fish
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
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
- 6 sea bass fillets
- 1 tbsp of Chinese five-spice powder
- salt
- 3 spring onions
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
You may also like
Sea bass with Chinese spice
SITES
INFORMATION
© Great British Chefs 2019