Sea bass with Chinese five spice

For the sauce, bring 250ml fish stock to the boil with a knob of finely sliced fresh ginger, 1 thinly sliced garlic clove, 1/2 deseeded, chopped red chilli and 2 trimmed and sliced spring onions. Once boiling, add 1tsp soy sauce

Remove the skin from 2 sea bass fillets and place on a waxpaper in a steam basket. Season with salt and 1/2 tbsp Chinese five-spice then add thin strips of 2 spring onions and matchsticks of 1 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  and veggies over the top

(Here Shaun Hills original recipe)

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