Whole sea bass with ginger & soy dressing

Name: Whole sea bass with ginger & soy dressing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 250 g whole sea bass; 6 tbsp mirin; ½ tsp fine salt; 8 large cloves garlic, sliced lengthways; 15 thick slices ginger (unpeeled), cut on an angle; 20 g pack chives, roughly chopped; 2 tsp sesame seeds, toasted

Fish cooked whole stays juicy and succulent – and this recipe is a proven crowd-pleaser. Featuring delicate steamed sea bass with a fragrant soy and ginger dressing, it's a dish chef Judy Joo knows people love: "I once pulled this dish from a restaurant menu, and diners protested until I brought it back!" Serve alongside Judy's spinach banchan and Korean potato salad. Discover more fish recipes. Follow Judy on Instagram.

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Low in saturated fatHigh protein

Serves6
CourseDinner
Prepare25 mins
Cook25 mins
Total time50 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.

6 x 250g whole sea bass
6 tbsp mirin
½ tsp fine salt
8 large cloves garlic, sliced lengthways
15 thick slices ginger (unpeeled), cut on an angle
¼ x 20g pack chives, roughly chopped
2 tsp sesame seeds, toasted

For the soy dressing

8 tbsp soy sauce
4 tbsp mirin
1½ tbsp caster sugar
20g ginger, peeled and cut into thin matchsticks
½ tsp rice vinegar
1 tbsp sesame seeds, toasted
1 clove garlic, grated

For the dressing, in a small pan combine the soy sauce, mirin and sugar, then stir over a medium-high heat until the sugar has dissolved. Stir in the ginger, vinegar, sesame seeds and garlic, then set aside to infuse.
Preheat the oven to 200ºC/180ºC fan/gas 6. Pat the fish dry inside and out. Score both sides on the diagonal, making 4 to 5 cuts down to the bone about 2.5cm apart – this helps the fish cook evenly and lets the seasoning penetrate. Rub each fish inside the cavity and on both sides with ½ tbsp mirin and the salt; set aside. Cut out 6 pieces of baking parchment large enough to fit around and wrap each fish.
Stuff the garlic and ginger inside the sea bass, then put each fish on top of a piece of parchment. Drizzle each with a splash of the remaining mirin, pull the sides of the parchment up and fold over to make a parcel. Put the parcels in a large roasting tin and cook for 15–18 minutes, until the flesh is opaque and flakes away from the bone.
Carefully transfer the fish to a large serving platter and sprinkle with the chives and sesame seeds. Spoon about a third of the sauce, including the ginger, over the fish. Serve with short-grain rice, if you like, plus the remaining sauce on the side, so that your guests can help themselves at the table.

Typical values per serving when made using specific products in recipe