Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 2

Asian baked sea bass recipe

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2 whole cleaned sea bass, heads removed, flesh slashed
2.5cm piece fresh ginger, cut into thin strips
1 sliced red chilli
3 sliced spring onions
2 sliced garlic cloves
Handful of fresh coriander
3 tbsp rice wine
1 tbsp soy sauce
1 tbsp honey

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1. Put 2 whole cleaned sea bass in a roasting dish. Scatter with fresh ginger, red chilli, spring onions, garlic and fill the cavities with small bunches of fresh coriander.
2. Mix together the rice wine, soy sauce and honey. Drizzle over the fish and cover the roasting dish with foil.
3. Bake in a preheated oven at 200°C/fan180°C/gas 6 for 25 minutes or until cooked through, then serve.

Wine Recommendation

A well chilled New Zealand Sauvignon Blanc please!

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