Steaming is a popular method for cooking sea bass - especially in Asian cuisines, where it is often served with a broth. The light, indirect cooking style gently infuses flavour into the sea bass fillets, creating a succulent texture and healthier result.
As the skin of the sea bass cannot crisp up using this method, it is recommended that it is removed prior to cooking the fish.
Shaun Hill adds Chinese five-spice, spring onion and sesame oil to the steamer for his Sea bass with Chinese spice recipe, but Mediterranean aromats such as basil, lemon peel and fennel would work equally well.
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