Chinese Sea Bass Parcels

Remove scales from sea bass, cut off gills, head and tail. Fillet the fish to remove the back bone but leaving the skin on. Cut the fillets into 2. Season the fish and sprinkle with fresh ginger strips and lemon juice. Wrap each piece of fish in a Chinese lettuce leaf. Steam the parcels, either in a bamboo steamer, or on a plate, placed over a pan of boiling water then covered with a saucepan lid, for 15-20 minutes. Fry the garlic slices in the sesame oil for 2-3 minutes. When the fish parcels are cooked, drizzle with soy sauce and scatter over the garlic slices, toasted sesame seeds and spring onions. NOTES : Sea Bass with an oriental touch.