Thanks for your comment! Seabass is excellent! What recipes for you use it for and do you use it as a substitute for a Chinese variety? Have you noticed any difference in taste and texture between farmed seabass and those line-caught at sea?
So many questions! We'd love to hear what alternatives and substitutes people use (for all other kinds of fish), particularly if they have found sustainable options.
I use a simple family recipe. Season the fish with salt, pale sherry or rice wine, light soy sauce with a bit of sugar, ginger threads and finely sliced spring onions. Steam for 10min. I think the wild sea bass is generally larger, had firmer texture and taste sweeter. Never had line caught ones! I use sea bream too, but prefer a good size sea bass. Sometimes I would fillet several heads of fish and cook all the heads and bones together for a rich, milky fish soup!
Another amazing episode. I enjoy reading fish and steaming whole fish. In the UK, sea bass is my favorite.
Thanks for your comment! Seabass is excellent! What recipes for you use it for and do you use it as a substitute for a Chinese variety? Have you noticed any difference in taste and texture between farmed seabass and those line-caught at sea?
So many questions! We'd love to hear what alternatives and substitutes people use (for all other kinds of fish), particularly if they have found sustainable options.
I use a simple family recipe. Season the fish with salt, pale sherry or rice wine, light soy sauce with a bit of sugar, ginger threads and finely sliced spring onions. Steam for 10min. I think the wild sea bass is generally larger, had firmer texture and taste sweeter. Never had line caught ones! I use sea bream too, but prefer a good size sea bass. Sometimes I would fillet several heads of fish and cook all the heads and bones together for a rich, milky fish soup!
Ah yes, the milky fish soup - it is so delicious and really quite a stunning dish - the broth is so bright and lively!