Pan Seared Seabass Fillets in Sichuan Broth by Stephen McClarty, Chef Patron at Gobsmack'd Burgers - The Chefs' Forum

Ingredients

• 1 whole sea bass (1–1.2kg), filleted and cut into 6 portions
• Fine sea salt for seasoning
• Neutral oil for pan frying
• 1 banana shallot, finely sliced
• 2 fire-roasted red peppers, sliced
• 2 garlic cloves, finely grated
• 1 tsp fresh grated ginger
• 75ml Shaoxing wine (or dry white wine)
• 500ml good quality fish stock
• 6-8 thin slices of daikon radish
• 1 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 1–2 tsp Lee Kum Kee Chiu Chow Chilli Oil (plus extra to finish)
• 1–2 tsp Lee Kum Kee Premium Light Soy Sauce
• 1 tsp Lee Kum Kee Seasoned Rice Vinegar
• Fresh lime juice, to taste
• Micro coriander, to garnish