Sea bass has an affinity with Asian spicing, as long as it's kept quite subtle
- 4 whole sea bass, gutted and descaled (get your fishmonger to do this)
- 4tbsp sake, rice wine or dry sherry
- 2tbsp soy sauce
- 2tbsp lime juice
- 1tbsp honey
- 1tsp sesame oil
- 7.5cm (3in) piece ginger, finely sliced
- 1tbsp oil
- 400g (14oz) spinach
- 6 spring onions, finely sliced
- 1tsp toasted sesame seeds
- brown rice, to serve
- a large steamer and baking parchment
SMART IDEA If you like, you can bake the parcels on a baking sheet in a hot oven for around 10 to 12 minutes.
Pat the fish dry with kitchen roll, rub the skin with a little salt then score the fish on both sides. Mix the sake, soy sauce, lime juice, honey and sesame oil together in a small jug until combined, and set aside.
Cut a circle of baking parchment to fit the base of the steamer, allowing for a 2.5cm (1in) border. Set this in the steamer, pressing it to fit tightly. Place the ginger inside the scores on the fish, then add the fish to the steamer. Pour over the marinade and replace the lid.
Put plenty of water in the saucepan and bring to a medium simmer. Place the steamer on top and leave to cook, covered, for 10 to 12 minutes.
When the fish is almost cooked, heat the oil in a large frying pan, cook the spinach and spring onions for 2 or 3 minutes, season and sprinkle over the sesame seeds. Serve the fish with the juices, spinach and spring onions, with brown rice and extra soy sauce.