Sichuan Sea Bass
Back home
1 min read

Sichuan Sea Bass

Sichuan Sea Bass

Ingredients

Method

  • 1 tbsp oil
  • 2 diced garlic cloves
  • 2 tbsp chopped ginger
  • 2 chopped red chillies
  • 4 chopped spring onions
  • 2 tbsp chilli bean paste
  • 2 tbsp each soy sauce and rice wine vinegar
  • 110ml chicken or veg stock
  • 1 tbsp sesame oil
  • 4 sea bass fillets, skin scored 3 times
  • Stir-fried Asian vegetables, to serve
  • Preheat the oven to 200C. Heat the oil in a wok and stir-fry the ginger, chillies, garlic and spring onions for about 3 mins to soften. Stir in the chilli bean paste, fry for a minute more, then add the vinegar, soy sauce and stock and bring to a simmer. Sprinkle in the sesame oil, fry for 2 mins to slightly thicken, then remove the wok from the heat.
  • Place the fish fillets on a baking tray and brush liberally with the sauce from the wok. Transfer to the oven and bake for 15-18 mins, or until the fish is cooked through. Serve with stir-fried vegetables and plenty more of the sauce drizzled over.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box