I picked up this still twitching, very fresh sea bass this morning. Quite a small one, but then it's only for me.
After battling briefly, but decisively with the vendor to prevent her inappropriately preparing this fish in the only way she knows how - to steam it Cantonese style - I managed to escape with it intact and unmolested. Back home, later, I de-scaled it, cleaned it, filleted it, pin-boned it etc in a manner which would amaze aforementioned vendor. The head, spine, tail etc are in the freezer for something later.
After suitably seasoning the fish I pan fried it very briefly and served it with couscous and a mango/ lychee / red onion / mint / chilli salsa-ish medley.
