Asian-Style Sea bass

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Gawd I love sea food. Give me a freshly prepared fish and I’m there, anytime. I blame growing up by the sea with the mediterranean diet so many of us are blessed with.

For this dish however, I decided to step away from my comfort zone and use a few ingredients i’m not too accustomed with. I took inspiration from a few asian dishes I had tried recently, particularly after a few trips to Wagamama here and there.

This recipe was not only deceptively simple, the aromas emanating from the oven were unbelievable. The power of the ginger and the sesame seed oil, which i had never really used before where enticing.

If you’re looking for an aromatic, delicate and surprisingly quite filling dish, then give this little number a try.

Ingredients

  • 1 Sea bass
  • 100ml Sesame seed oil
  • knob Ginger
  • 2 Garlic Cloves
  • 2 Fresh Chillies
  • 1 Spring Onion bulb
  • Soy Sauce
  • Lemon

Method

1, Slice the ginger, chillies and spring onion into long thin strips. Fry these a hot pan with the sesame seed oil. Whilst they fry, thinly slice your garlic and add to the pan. Finally, peel the rind of half a lemon and add to the pan. Fry for 3 – 5 minutes, until the onion and chilli soften.

2, Prepare your fish on a baking tray and pour the contents of the pan over, cover with foil and place in the oven at 180C (fan) for 20 minutes. 

3, Remove the fish from the oven, which should now be almost cooked, pour a generous sprinkling of soy sauce over the top and place under a medium to high grill for another 10 minutes, this will partially crisp the top and finish cooking the fish.

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