Sea bass with chilli, ginger and spring onions
In the original recipe the sea bass is fried then served with sizzling ginger and, chilli and spring onions. The smell of fried fish lingers around the house for days, so I prefer grilling, baking or steaming fish, which are more healthy cooking methods anyway. So I decided to bake the sea bass with this lovely spicy sauce, wrapped in baking paper (you can use foil too, and you could put the wrapped fish on top of a BBQ too). It took 15 minutes to make!
Ingredients
Method
- Season the fish fillets with salt and pepper, then place them, skin side down, in the middle of a large sheet of baking paper or foil.
- Peel and chop the garlic & ginger. Deseed the chilli and finely chop. Slice the spring onions.
- Heat a wok and add the groundnut oil. Once hot, stir-fry the ginger, garlic and chillies for about 2 minutes golden. Turn off the heat and add the spring onions and the soya.
- Spoon this mixture over the fish fillets. Add a few drops of sesame oil and squeeze some lime juice over them.
- Wrap the paper/foil around the fish creating a parcel.
- Put this in a baking tray and bake in the oven for about 10 minutes at 180°C.
- Take it out the oven and let it rest for 5 minutes then carefully unwrap it.
- Serve with stir-fried vegetables and steamed rice.