Asian baked sea bass

Name: Asian baked sea bass
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Ingredients: 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

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

Fresh ginger, red chilli, spring onions and garlic are used to stuff whole sea bass fillets in this bright and punchy Asian-inspired dish.

Serves 2
Ready in 30 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

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

Method

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.
Mix together the rice wine, soy sauce and honey. Drizzle over the fish and cover the roasting dish with foil.
Bake in a preheated oven at 200°C/fan180°C/gas 6 for 25 minutes or until cooked through, then serve.

Recipe from August 2008 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Asian baked sea bass

Ingredients

Method

Pan-fried fillets of sea bass with creamed fennel

Fennel, lemon and dill baked sea bass

Sea bass with braised fennel and aubergine purée

More to discover

Asian baked sea bass

Ingredients

Method

Or, how about...?

Pan-fried fillets of sea bass with creamed fennel

Fennel, lemon and dill baked sea bass

Sea bass with braised fennel and aubergine purée

More to discover