Sea Bass with Chinese Spices

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

My favourite Chinese restaurant in the sixties was closed down by the health inspector. I never suffered a bad stomach after eating there, but the chef had taken to keeping live poultry in the kitchen, which is against the rules.

The sort of Chinese restaurant I like features food which many find bizarre. You probably don’t normally tuck into chicken feet and jellyfish, but you shouldn’t be prejudiced against trying these interesting flavours and textures.

The one unifying f