Sea bass with sizzling ginger
Waitrose and Partners

Sea bass with sizzling ginger

Responsibly sourced fish and fresh ginger come together in a flavour-packed, quick-to-cook recipe that sounds as good as it tastes.

5 out of 5 stars(1) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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

Leftovers

For a warming tea, peel the skin 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,322kJ/ 317kcals

Fat

17g

Saturated Fat

2.8g

Carbohydrates

9.7g

Sugars

7.1g

Fibre

5.5g

Protein

27g

Salt

1.2g

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Waitrose 2 Mediterranean Sea Bass Fillets180g

180g

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£5.50

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£30.56/kg

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Overall rating (5/5)

5 out of 5 stars1 rating