Sea bass with Chinese spice
A seabass recipe flavoured with Chinese spice to delight fish lovers!
- Preparation Time10 mins
- Cooking Time1 hour
- 500ml fish stock or dashi
- 1 knob fresh ginger
- 1 garlic clove
- 1 chilli, deseeded and chopped
- 6 spring onion, trimmed and sliced
- 1 tbsp Kikkoman soy sauce
- 1 1kg sea bass, filleted
- 1 tbsp five-spice powder
- 1 carrot, cut in strips
- Sesame oil
Make the sauce by bringing the stock to the boil with the ginger garlic chilli and half the spring onions. Add soy sauce.
Then skin the fish. Season with salt and five-spice then add strips of spring onion and carrot. Add a few drops of sesame oil and then steam until done.
Serve surrounded by soup / sauce.