I’ve fallen in love with Sea bass, particularly after my local supermarket has been running promotional offers on fish. As I’ve rediscovered my love for cooking, I thought I’d share one of my favourite recipes at the moment.
It’s my take on a recipe I got from BBC Good Food
Ingredients
2 Tbsp Olive oil or sunflower oil
4 Whole or Filleted Sea Bass
Red and green peppers
2-3 inches of Ginger
3 Cloves of Garlic
2/3 Spring onions (optional)
1 tsp Soy sauce
1 tsp Fish sauce
1 tsp Rice wine vinegar
1 tsp Lemon juice
1/2 tsp Seasoning
Firstly I prepare the fish as it’s the most yucky part. I prefer to cut off the head but you can leave it on if you wish.
When I have guests I fillet the sea bass but as this was for family I just got it scaled and gutted at the fishmongers.
Once the fish is cleaned and washed, make three lengthways slits on either side of the skin. If you are using a whole fish, stop when you hit the bone.
With fillets, you’ll need to take care so you don’t cut the fish in 3 parts. We still want to keep the shape.
Once this is done, add a little salt or seasoning. Just a little for taste, not too much. Set the fish aside.
Take 2/3 inches of ginger, 3 garlic cloves, 1 red and 1 green pepper. You can also add 2/3 thinly sliced spring onions.
Finely grate the garlic and ginger. (Use lemon to get rid of the smell of garlic on your fingers or wear gloves if you’re precious about such).
Put the vegetables in a bowl and pour in 1 tsp of soy sauce, fish sauce, rice wine ginger and lemon juice.
Add 2 Tbsp of olive oil or sunflower oil and mix well.
Now place equal amounts of the marinade in each slit of the fish, on either side. Make sure it’s done in equal amounts.
If you find you don’t have enough to go round, steal some from slits where you have been too generous.
Any leftover marinade should go in the gut of the fish. For filleted portions put the marinade in between 2 fillets.
The best result I had with this recipe was when I left the fish in the fridge overnight. However, it still works beautifully when grilled immediately.
Put the fish on a grease proof lined tray and place under a medium heated grill for 10 minutes.
Carefully turn the fish around as it can be quite fragile.
And Voila!
Use the juices of the fish and any leftover marinade to make a sauce of your liking to go with the fish.
Best served with rice noodles or veg.
I served this recipe to my sisters and they were both disappointed to hear I was serving seabass. After tasting it, they are both converts. 🙂
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