Roasted Sea Bass with Risotto

To make the risotto, cook the rice in the fish stock and white wine, finish with the Kikkoman soy sauce, add the brown crab meat and chopped chives. Finely dice the courgette and mix through last moment as this cooks very quickly. Cook the seabass and allow the skin to go crispy. Place the risotto in the bowl and top with a the seabass, season the white crab and place on top of the bass, garnish with the courgette flower and serve.