Sea bass with sizzling ginger

Name: Sea bass with sizzling ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 235 g pack green pak choi, base trimmed and leaves separated; 20 g Cooks' Ingredients Ginger, peeled; 2 Essential Salad Onions; 2 sea bass fillets; 1½ tbsp Shaoxing rice wine; 1½ tbsp reduced salt soy sauce; 2 tbsp Essential Sunflower Oil; Cooked egg noodles, to serve

Cooking in foil parcels is easy with this flavourful, quick-to-cook recipe that brings together responsibly sourced fish and fresh ginger.

3 out of 5 stars(2) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

235g pack green pak choi, base trimmed and leaves separated
20g Cooks' Ingredients Ginger, peeled
2 Essential Salad Onions
2 sea bass fillets
1½ tbsp Shaoxing rice wine
1½ tbsp reduced salt soy sauce
2 tbsp Essential Sunflower Oil
Cooked egg noodles, to serve

Preheat the oven to 200°C, gas mark 6. Place a sheet of foil on a large baking tray and arrange the pak choi leaves on top. Trim and cut the greens of the salad onions and scatter over; grate over 10g ginger. Lay the sea bass on top, skin-side down. Drizzle over the rice wine and ½ tbsp soy sauce, then lay another large sheet of foil on top and tightly seal the edges to create an airtight parcel. Bake for 12 minutes, until the fish is fully cooked, opaque and flakes easily with a fork.
Meanwhile, cut the remaining 10g ginger into very fine slivers. Cut the salad onion whites into 4cm lengths and then into fine slivers. Set both aside. Dilute the remaining 1 tbsp soy sauce with 1 tbsp water; set aside.
Open the parcel and put the pak choi, sea bass and any cooking juices on plates. Pile up the slivers of salad onion and ginger on top of the fish. Heat the oil in a pan over a high heat until just smoking hot, then pour over the onions and ginger so that they sizzle. Finally pour over the diluted soy sauce and serve immediately with cooked egg noodles, if liked.

Cook’s tip

For a warming tea, peel the skin from leftover ginger with a teaspoon and infuse in hot water, then strain. You can also add the skin to stocks, soups and stews to give them an extra kick.

Typical values per serving when made using specific products in recipe