Ingredients
2 fillets of sea bass, skin removed
2-3 tsp sesame oil
2 tbsp white wine
2-3cm/¾-1¼in fresh root ginger, sliced
small bunch chives
1 garlic clove, smashed
salt

Method
1. Rub the fish all over with sesame oil and season with a little salt. Heat the wine, remaining sesame oil, garlic, ginger and chives in a wide frying pan with a lid.
2. Add the fish and steam for 2-3 minutes.
3. Serve with a little of the stock strained through a sieve. Eat at once.