The Caterer

Sea bass with Chinese spice – by Shaun Hill

11 September 2006
Sea bass with Chinese spice – by Shaun Hill


500ml fish stock or dashi
1 knob fresh ginger
1 garlic clove
1 chilli, deseeded and chopped
6 spring onion, trimmed and sliced
1tbs soy sauce
1 x 1kg sea bass, filleted
1tsp five-spice powder
1 carrot, cut in strips
Few drops of 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.

Shaun Hill

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