For the sea bass, sprinkle half of the ginger and spring ... Turn off the heat and leave the fish in the steamer to rest. For the sauce, heat a wok until smoking and add the oil.

Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy. Season the sea bass fillets with salt and pepper.

When done, place in a pie tin and add the lemon water. Cook the sea bass in a 180°C pre-heated oven and cook for about 3-4 minutes. Arrange sea bass on a plate and pour sauce on top. Serve.

Add the chili-garlic paste, and continue to sauté briefly. Add the flamed sake and soy sauce, and season to taste with salt and pepper. Arrange the fish on a large plate, and top with the vegetables.

James in the kitchen ahead of his new ITV series, to bring Phillip and Holly a taste of New Orleans with his Cajun sea bass with lime ... (use a knob from the sauce) and allow to melt.

I love to roll it out when people are coming round. You can make this with sea bass, John Dory or grey mullet as well as bream. Serve it with Asian greens, rice or noodles, depending on what you fancy ...