Steamed sea-bass with Oriental spices

The chilli and ginger used in Oriental fish cookery will lift the taste of the steamed sea-bass rather than drown it. The dish has the benefit of low cholesterol for those planning a meal that includes cream or eggs in the pudding. The idea is that the broth in which the cooked fish sits acts as a sauce as well as a soup, so it must be powerful enough to flavour each chunk of fish, even though it has soup’s consistency. You will need to offer a soup spoon as well as a fork.