This has a delicous flavour and is one of the finest due to the natural oils carried in the firm but flaky flesh. These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

This fish is wonderful grrilled over charcoal and it can be steamed, poached or baked. It goes well with strong flavoured ingredients and rich tomato sauce.

Braised Bass Serves 4

500g Bass

2.5cm ginger root (peeled and thinly sliced into batons)

1 spring onion (cut into 2.5cm lengths)

3 tablespoons oil

3 tablespoons sherry

3 tablespoons soy sauce

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons water

1/2 teaspoon five spice powder

In a large frying pan heat the oil and fry the ginger and spring onion for a few minutes. In a bowl mix the sherry, soy sauce, sugar, salt, water and five spice powder and add to the pan. Add the fish as whole fillets or cubed to the sauce and simmer for about 10 mins or until the fish is cooked. This dish can be served hot or cold.