- 4 sea bass fillets
- salt and ground black pepper
- fresh coriander (cilantro), to garnish
For the salsa
- 2 fresh green chillies
- 2 orange or pink grapefruit
- 1 small onion
If the fish has not been scales, do this by running the back of a small filleting knife against the grain of the scales. They should come away cleanly. Rinse and pat dry with kitchen paper.
- Make the salsa. Roast the chillies in a dry griddle pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
- Slice the top and bottom off each orange or grapefruit and cut off all the peel and pith. Cut between the membranes and put each segment in a bowl.
- Remove the chillies from the bag and peel off the skins. Cut off the stalks, then slit the chillies and scrape out the seeds. Chop the flesh finely. Cut the onion in half and slice in thinly. Add the onion and chillies to the orange pieces and mix lightly. Season and chill.
- Season the sea bass fillets. Line a steamer with greaseproof (waxed) paper, allowing extra to hang over the sides to help lift out the fish after cooking. Place the empty steamer over a pan or water and bring to the boil.
- Place the fish in a single layer in the steamer. Cover with a lid and steam for about 8 minutes, or until just cooked. Garnish with fresh coriander and serve with the salsa and a vegetable side dish of your choice.