Far Eastern Sea Bass by Liz Franklin

Serves 4

Sea bass fillets, gently steamed with the lovely, lively flavours of the Orient, make a deliciously healthy and very special supper. Serve with crunchy stir-fried vegetables and lightly steamed pak-choi.


  • 4 x 175g (6oz) sea bass fillets, pin-boned
  • Juice 1 lime
  • 4 tablespoons Japanese soy sauce
  • 1 tablespoon fish sauce
  • 2.5cm (1″) piece fresh ginger, peeled and shredded
  • 4-5 spring onions, finely chopped
  • ½ small fresh chilli, deseeded and finely chopped (optional)
  • Sea salt and freshly ground pepper


  1. Lay the fish fillets in a single layer in a shallow dish. Combine the lime, soy sauce, fish sauce and ginger pour over the fish. Sprinkle over the spring onions and chilli (if using) and leave to marinate for half an hour or so.
  2. Line your steamer with baking parchment. Remove the fish from the marinade (but keep the marinade), season with a little sea salt and freshly ground pepper, place in the steamer and cover. Steam for 7-8 minutes, until the fish is just cooked. Warm the reserved marinade gently and pour over the cooked fish. Serve immediately.