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Method          

Delicate flavours with a simple fish sauce and Chinese five spice



Sea Bass with Chinese Spice

SERVES 4

TIME 1 HOUR

DIFFICULTY = EASY

6 sea bass fillets 150g each   BUY ONLINE

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


 




























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


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


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

 






 





































 



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