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.
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
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
