Szechuan Sea Bass
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Szechuan Sea Bass

Szechuan Sea Bass

Ingredients

Method

  • 1 tbsp veg oil
  • 4 cloves of garlic, finely sliced
  • 2 tbsp chopped ginger
  • 2 finely chopped chillies
  • 4 chopped spring onions
  • 2 tbsp chilli paste
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 110ml chicken stock
  • 1 tbsp sesame oil
  • 4 x sea bass or bream fillets
  • Stir-fried vegetables, to serve
  • Preheat your oven to 200C. Heat up the veg oil in a wok, and toss in the garlic, ginger, chillies, and spring onions, and stir fry for 3-4 minutes to soften. Add the chilli paste, vinegar, soy sauce, and chicken stock, and cook for another few minutes to bring to a simmer. Pour in the sesame oil, allow the mixture to slightly thicken, then remove from the heat.
  • Slather the sauce you’ve just made all over your sea bass fillets, and then pop them on a baking tray and cook in the oven for 15-20 minutes. When cooked, serve on a bed of stir-fried veg, with a good drizzle of your sauce over the top.
30 mins
4 serving
This recipe pairs perfectly with the Risky Business Prosecco NV from King Valley, Australia.

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