Sliced Sea Bass with Soy and Shredded Vegetables

This dish is based on one served at the celebrated Poons Restaurant on Leicester Street in Soho’s Chinatown. They would be shocked by my addition of butter, which is not terribly Cantonese, but it adds a last luxurious touch to the rather astringent flavour of the soy.

Sea bass is well suited to this treatment, and so are sole, turbot halibut and brill. This is one recipe, however, where you cannot substitute cheaper, flakier fish like cod or plaice, because they would jus