- Easy pasta
A whole fish cooked with ginger, garlic and spring onions is a traditional centrepiece in a Chinese meal. Here it is served with a mixture of noodles and bean sprouts to make a very special dish.
94 people made this
- 1 tsp sunflower oil
- 1 sea bass, about 800 g (1¾ lb), cleaned and scaled
- 1 lime, cut into 4 slices
- 6 spring onions, cut into fine shreds
- 1 carrot, cut into fine matchsticks
- 2.5 cm (1 in) piece fresh root ginger, cut into fine matchsticks
- 2 garlic cloves, thinly sliced
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp fresh coriander leaves
- fresh coriander leaves to garnish
- lime halves to serve
- 250 g (8½ oz) fine Chinese egg noodles
- 1 tbsp sunflower oil
- 2 small red onions, cut into very thin wedges
- 1 garlic clove, thinly sliced
- 300 g (10½ oz) bean sprouts
- 3 tbsp light soy sauce
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat the oven to 200°C (400°F, gas mark 6). Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves. Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking sheet. Bake for 30–35 minutes or until the fish will flake easily (open the parcel to check).
- Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Or cook them according to the packet instructions. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the bean sprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over a high heat for 2–3 minutes, stirring and tossing well.
- Remove the fish from the oven, unwrap and transfer to a hot serving platter. Garnish with coriander leaves and lime halves. Serve the fish cut into slices, with the noodles.
Some more ideas
The Chinese flavours in this dish also work well with whole red mullet, which take about 20 minutes to cook. * For Mediterranean baked sea bass, use 4 fillets, about 140 g (5 oz) each, and place on 4 oiled pieces of foil. Mix together 4 tomatoes, seeded and diced, 40 g (1½ oz) stoned black olives, quartered, 2 tbsp drained capers, roughly chopped, 1 tbsp chopped parsley, 2 tbsp extra virgin olive oil and some seasoning. Divide the mixture among the fish and wrap in the foil. Bake for 15 minutes. Meanwhile, make a salad by mixing together 1 bulb of fennel, finely shredded, 1 large courgette, sliced, and 2 red onions, cut into thin wedges. Toss with 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, and seasoning to taste. Serve the fish with the salad and boiled new potatoes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
So easy, and so yummy! I'd never tried seabass before this, and I don't actually like ginger... or spring onions... or lime actually lol! So this was extremely adventurous for me, but I'm so glad I tried it. I served with Pad Thai and Edamame Beans in chili and garlic salt. Will definitely be making again!-06 Oct 2015
Delicious!-15 Jan 2015
Easy one and very nice-27 Apr 2013
- 1 pound whole sea bass - cleaned, rinsed, and patted dry
- salt to taste
- 5 spring onions, thinly sliced
- ¼ cup peeled and thinly sliced ginger
- ¼ cup soy sauce
- ¼ cup chile oil
- 1 tablespoon white sugar
Season sea bass with salt.
Place 1/3 of the spring onions and ginger onto a glass or ceramic plate cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
Bring a wide pot of water to a boil. Set a rack inside the boiling water place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
Mix soy sauce, chile oil, and sugar together in a small bowl pour over the sea bass before serving.
- 4x175g sea bass fillets
- Cornflour, to dust
- 2tsp groundnut oil
- 1tbsp toasted sesame oil
- 30g root ginger, cut into matchsticks
- 1 red chilli, cut into matchsticks
- Bunch of spring onions, shredded
- 3 cloves of garlic, thinly sliced
- 400g bok or pak choi, or choi sum
- 4tbsp Kikkoman teriyake marinade
- Lime wedges, to serve
- Steamed rice, to serve
- Ready in under 30 minutes
- Sauce can be made days ahead of time
- Made to impress
- Simple recipe with a variety of strong flavors that pair perfectly with the buttery fatty fish
- The best sweet, spicy, sour, salt flavors all in one recipe
- High protein, low carb healthy recipe
To make the sauce you just need to grate the ginger, juice and limes and mix all the ingredients together. You can make this days ahead of time, or just before you make the fish. If you’re an expert level kitchen multi tasker you can even make the sauce while the fish is cooking, but for some this creates a stressful cooking environment so the order of things is up to you.
The fish most importantly needs to be completely defrosted and patted dry. You cannot get a nice sear if it is still slightly frozen.
For a quick marinate I’ll drizzle the fish with lemon juice and fish sauce – this is optional though. If you just want to cook the fish directly, you can, the sauce is plenty flavorful.
Make sure to preheat (preferably) a cast iron skillet until almost smoking, over high heat. Reduce the heat to medium high and add oil – avocado or olive. Once that is hot add the Chilean sea bass fillets. Let them cook without touching them for 4-6 minutes.
Flip them over and continue to cook for another 4-6 minutes. You’ll be able to tell that the fish is cooked if you use your fork to grab a piece of the fish from the thickest part and it pulls off easily. Undercooked fish resists flaking so you won’t be able to pull out that piece if it still needs more time.
Remove the fish from the cast iron skillet and add in some sesame oil and the spinach. Spinach cooks down like crazy so don’t worry if you feel like you’re adding a ton to the pan. Cook for 1-2 minutes until the spinach is just starting to cook down and remove from heat.
To plate this dish, divide the spinach among the serving plates, top with pieces of fish, drizzle with sauce, and sprinkling with sesame seeds for a final finishing touch.
For your main side either rice or noodles will pair well with this recipe. I went for some plain Jasmine Rice. If you struggle to cook perfect rice. Try my easy method of 2 parts liquid to 1 part rice. So for example, for 1 cup of rice you want two cups of liquid. Rinse your rice first, add to a pan with the liquid, bring to a boil and simmer until the liquid is pretty much all absorbed, turned off the heat, add a lid and leave for about 12-15 minutes, you will have perfectly cooked rice every time. Just remember to not be tempted to stir the rice in the cooking time.
If you are doing low carb or just want to reduce the calories in your meal then this Roasted Cauliflower Rice is the perfect substitute for rice. I love to roast my cauliflower rice and it gives it much more flavour.
Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. Marinate fish in mixture 1 hour in refrigerator, turning occasionally. Remove from marinade, scrape off the ginger and garlic that clings. Strain marinade, reserving liquid.
Preheat broiler. Put swordfish on a lightly oiled, flat broiling dish. Brush with reserved marinade. Broil fish, 4" from heat, to desired degree of doneness, 4 to 5 minutes per side. Do not overcook. Sprinkle with scallions, garnish with lemon halves. Serve immediately.
Ginger-Soy Lacquered Chilean Sea Bass with Chinese Broccoli, Sticky Rice and Wasabi-Ginger Vinaigrette
This ginger-accented sea bass has been a standby on the menu at B.R. Guest’s Blue Water Grill since its debut some nine years ago. Corporate Chef Brett Reichler notes that several of the ingredients called for here&mdashmirin (sweet Japanese rice wine), wasabi (horseradish) and sticky sushi rice&mdashcan be found in Japanese or pan-Asian markets, or in the Asian section of better supermarkets.
Wine recommendation: Villa Maria’s 2002 Cellar Selection Riesling from Marlborough, New Zealand.
- For the sea bass and marinade:
- 1 cup low-sodium soy sauce
- 1/2 cup unseasoned rice wine vinegar
- 2 tablespoons minced fresh ginger
- 1 tablespoon chopped garlic
- 4 tablespoons granulated sugar
- 4 (7-ounce) fillets Chilean sea bass
- 3 tablespoons vegetable oil for sautéing
- For the rice:
- 1 cup water
- 1 cup sushi rice
- 1/4 cup unseasoned rice wine vinegar
- For the broccoli:
- 1 head broccoli (preferably chinese)
- For the Wasabi-Ginger Vinaigrette:
- 2 tablespoons wasabi powder
- 4 to 6 tablespoons hot water
- 1 tablespoon hoisin sauce
- 1/4 cup mirin
- 1/4 cup unseasoned rice wine vinegar
- 1 tablespoon chopped fresh ginger
- 1/4 cup light soy sauce
- 1-1/2 cups pure olive oil or vegetable oil
- 1/2 cup sesame oil
To prepare the marinade: Pour the soy sauce and vinegar into a stainless steel bowl and add the ginger, garlic and sugar. Mix well, until the sugar is dissolved.
Place the pieces of sea bass into a shallow stainless steel or glass baking dish in a single layer and pour the marinade over them. Turn to coat. Cover and refrigerate for 1 hour.
For the rice: Pour the water into a medium saucepan, and add the rice and rice wine vinegar. Cover and cook over medium heat for about 10 minutes, or until rice is tender. Remove from the heat, fluff with a fork and keep warm until ready to serve.
To prepare the broccoli: Bring water to a boil in the bottom of a steamer set over high heat. Make sure the bottom of the steamer contains only enough water so that the top section of the steamer does not have water in it. Place the broccoli into the top section of the steamer, set it on top of the boiling bottom section, cover and steam for about 6 minutes, or until tender. Remove from the heat and keep warm until ready to serve.
For the vinaigrette: Mix the wasabi powder and hot water in a mixing bowl until the mixture takes on the consistency of a smooth paste. Add the hoisin, mirin, rice wine vinegar, ginger and soy sauce. Slowly add the oil to the vinaigrette, whisking constantly with a wire whisk as you add it. Whisk until the ingredients are smooth and emulsified.
To sauté the bass: Heat the vegetable oil in a sauté pan over medium-high heat until the oil ripples. Carefully place the sea bass into the pan in a single layer, working in batches if necessary. Reserve the marinade. Sauté the bass, shaking the pan gently, for 3 to 4 minutes, or until golden then turn carefully with a spatula and sauté the other side for 3 to 4 minutes. Add about 2 tablespoons of the reserved marinade to the sauté pan and cook for 2 to 3 minutes, or until the liquid thickens and becomes syrupy and coats the fish. Discard the remaining marinade.
To assemble the dish: Spoon equal portions of rice onto 4 serving plates, and place equal portions of broccoli on each. Place one fillet of sea bass on each plate, angling so that it overlaps the rice slightly. Drizzle about 2 ounces of vinaigrette on to the outside of each plate.
Pan Roasted Sea Bass Recipe
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion
- ¼ cup Marsala wine
- 8 oz mushrooms fresh
- ½ cup chicken stock
- salt and Pepper to taste
- 2 tablespoons canola oil
- 2 fillets sea bass approximately 1 lb.
- 1 tablespoon parsley chopped
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…
- ready in 30 minutes
- elegant and sophisticated yet easy recipe
- amazing combination of flavors
- most flavorful fish recipe I’ve ever had
- healthy and nutritious
- tender and soft fish enveloped in a rich a deep umami sauce
Start by making sure your whole branzino (Mediterranean Sea Bass) has been scaled and gutted by the fish monger. Rinse and pat dry.
Preheat the oven to 400 degrees.
Using aluminum foil or parchment paper, rip off a large piece and place onto a baking tray. In the center of the foil or parchment drizzle a bit of olive oil and scatter thin slivers of scallions over the oil. Onto the scallions place large thin slices of fresh peeled ginger.
Place the branzini on top of the ginger and lightly rub with olive oil.
Carefully fold the aluminum or parchment around the fish making sure it will seal completely. Before sealing the last edge pour in a few tablespoons wine into the parchment or aluminum foil packet. Bake for 20 minutes or until internal temperature reaches 145 degrees.
To make the Asian sauce in a bowl mix broth, tamari and olive oil. Start by using the small quantities in the recipe instructions and adjust to your liking. If you want it saltier add more tamari, creamier add more broth, etc. Add chopped cilantro, matchstick ginger, thin slivers of scallions, and diced jalapeno.
Serve branzino topped with sauce and the fresh Asian veggies.
- For the best sauce be sure to use home made chicken broth
- If you don’t have any home made chicken broth, the best store bought replacement in terms of flavor is organic bone broth
- Always purchase fresh fish from the best sources
- Cutting the ginger into thin matchsticks creates the perfect texture to balance out bites of the tender branzini fish
- A high quality extra virgin olive oil makes a big difference in the sauce so try to use the best olive oil you can afford
What kind of fish is branzino (sometimes referred to as bronzini fish or branzini)
What does a branzino fish taste like?
- The sweet flavored, light and semi firm white fish tastes similar to a red snapper. This fish is mild in flavor and a not fishy at all. This is a great option for those who are not big on super fishy fish.
If you’re looking for other fish recipes be sure to check out my:
Sake-Steamed Sea Bass with Ginger and Green Onions
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat simmer 5 minutes. Arrange fish on rack sprinkle with salt and pepper. Place rack in skillet. Top fish with onions drizzle with soy sauce and sesame oil. Cover skillet steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
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