A delicious marriage of clean stemed white fish and salty oily dressing
Remove any pin bones and scales from the fillet.
Pinch the skin together in the middle of the filletand score lightly through the skin 4 - 5 times down the length of the fillet.
cut the banana leaf into 6 pieces , each large enough to lay the fillet of fish on , skin-side up.
Place a pot of water with a steamer and lid on to boil, then turn down to a simmer.
Peel and finely slice the garlic.
Peel and finely chop the ginger.
Place the oils in a saucepan onto a gentle heat until moderately hot.
Add the sliced garlic and star anise to the oil and continue to cook over a gentle heat until beginning to turn golden and smelling similar to popcorn,gently swirling the pan around periodically to ensure even cooking.Scoop out the garlic with a slotted spoon and place on a tray with kitchen towel
Add the ginger and chilli, and sesame seeds and wait for the bubbles from the water within to subside.
Add the soy, sugar and rice vinegar and simmer until the sugar is dissolved.
Line the steamer with a pierced, lightly oiled cartouche of baking paper.
Place the seabass on the piece of banana leaf in the steamer and cover with the lid, Steam for about 6-7 minutes until a skewer inserted into the flesh meets no resistance.
Serve on a plate either on or off the leaf with the dressing spooned over the top.
Sprinkle the garlic crisps over the finished fish.
«Most fish will steam in a similar fashion, longer obviously for thicker fillets. this fish is steamed plain witgh a strong sauce however it could be easily marinated first or have flavourings spread across while cooking. »