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Sea bass with Chinese spice

Ingredients for 4 portions

  • 500 ml fish stock or dashi 
  • 1 knob fresh ginger 
  • 1 garlic clove 
  • 1  chilli, deseeded and chopped 
  • 6 spring onion, trimmed and sliced 
  • 1 tblsp. Kikkoman naturally brewed soy sauce 
  • 1 kg sea bass, filleted 
  • salt 
  • 1 tblsp. five-spice powder 
  • 1 carrot, cut in strips                 
  • sesame oil


Preparation time: 1h

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.