Sea bass with Chinese spice


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.

First published in 2015




Sea bass

Fish sauce


  • Steamer


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
  • sesame oil
To serve, divide the fish into shallow bowls and ladle the hot sauce over the top
First published in 2015

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

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