Sichuan Chilli Sea Bass
Sichuan Chilli Sea Bass

Ingredients

Method

  • 1 tbsp veg oil
  • 2 diced garlic cloves
  • 2 tbsp chopped ginger
  • 2 chopped chillies
  • 4 spring onions, chopped
  • 2 tbsp chilli paste
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar or similar
  • 110ml chicken stock
  • 1 tbsp sesame oil
  • 4 sea bass fillets, scored 3 times with a sharp knife
  • Stir-fried vegetables, to serve
  • Preheat the oven to 200C. Heat up the veg oil in a wok, and once starting to smoke, stir-fry the ginger, chillies, and garlic with the spring onion for 2 minutes to soften.
  • Stir in the chilli paste and fry for another minute. Add the soy sauce, vinegar, and chicken stock, and bring to a simmer. Add the sesame oil and cook for 2 minutes to thicken, then remove the wok from the heat.
  • Place the fish fillets on a baking tray, and brush liberally with the Sichuan sauce mix. Bake for 20 minutes, or until the fish is cooked through, and serve with stir-fried veggies and a drizzle of the sauce on top.
30 mins
4 serving
This recipe pairs perfectly with the Pete’s Pure Moscato NV from Murray Darling, Australia.

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