Sichuan Sea Bass
Sichuan Sea Bass

Ingredients

Method

  • 1 tbsp veg oil
  • 2 garlic cloves, diced
  • 2 tbsp chopped fresh ginger
  • 2 chillies, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbsp chilli bean paste
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar or white wine vinegar
  • 110ml chicken stock
  • 1 tbsp sesame oil
  • 4 sea bass fillet, cleaned, and skin scored three times with a knife
  • Preheat your oven to 200C. Heat the veg oil in a wok, and when it starts to smoke, chuck in the chillies, ginger, spring onion, and garlic, and stir fry for 2 minutes. Stir in the chilli bean paste, fry for another minute, then add the soy sauce, vinegar, and chicken stock, and bring the mixture to a low simmer. Add the sesame oil, allow to thicken for a minute or two, then remove the sauce from the heat.
  • Place the fish fillets onto a baking tray, and slather all over with your Sichuan sauce. Transfer to the oven, and cook for 20 minutes or until the fish has cooked through. Serve with stir-fried vegetables.
30 mins
4 serving
This recipe pairs perfectly with the Empirica by Castelli 'Fiore del Campo' Aromatic White Blend 2018 from Frankland River, Australia.

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