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    Roast whole sea bass with ginger and chilli

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    Roast whole sea bass with ginger and chilli

    This Chinese-style dish is very easy to make for Chinese New Year. The sea bass used are reared off the coast of Corsica in the Mediterranean. They are available whole from the Fish Service Counter where you can ask to have them cleaned and their heads removed, if required.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 2 whole sea bass, about 450g each, cleaned
    • 1 tsp sunflower oil
    • 1 tbsp sesame seeds
    • 2cm piece root ginger, peeled and cut into matchstick-size pieces
    • 1 red chilli, deseeded and cut into thin shreds
    • 2 tbsp Kikkoman Soy Sauce
    • 1 tsp white wine vinegar
    • 2 salad onions, washed and shredded
    • 2 tbsp fresh coriander leaves
    • 150g Thai fragrant rice, boiled
    • 150g sugar snap peas, steamed


    1. Preheat the oven to 220°C, gas mark 7. Make 3 deep slashes on each side of the fish. Brush lightly with the oil and sprinkle with the sesame seeds. Place on a baking sheet then roast for 25-30 minutes or until the fish are cooked through and lightly golden.
    2. Meanwhile, place the ginger and chilli shreds in a small pan. Add the soy sauce, vinegar and 2 tbsp cold water and heat very gently for 5 minutes until the ginger has softened.
    3. When the fish are cooked, transfer them to a large serving plate and pour the soy and ginger mixture over them. Scatter with the salad onions and coriander leaves and serve with the rice and sugar snap peas.

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    Cook's tips

    Rub a little vegetable oil onto your hands before handling raw chillies. Wash your hands thoroughly afterwards and take care not to rub your eyes.


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