Sea Bass with Ginger, Chili Pepper, and Zhongguo-Style Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fresh fish, baked or grilled, needs nothing on the plate except for lemon and olive oil. But this version turns out very well, especially for those who find plain fish boring. You can substitute sea bass with any similar portion-sized fish. This fish pairs perfectly with roasted seasonal vegetables.

Ingredients

Sea Bass - 2 pieces
Mild Chili Spice - 0.2 oz
Ginger - 0.5 oz
Leek - 0.7 oz
Scallions - 0.2 oz
Dry White Wine - 1 fl oz
Brown Sugar - 1 tablespoon
Chicken Broth - 1 fl oz
Soy Sauce - 1 tablespoon
Corn Starch - to taste
Water - 0 fl oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the fish, make small cuts on one side, season with salt and pepper, and place in a heatproof dish.

Step 2

Thinly slice the ginger using a vegetable peeler and place it on the fish. Cut the leek and deseeded chili pepper into thin rings. Finely chop the green onion. Add everything to the fish. Pour in a little dry white wine and place in an oven preheated to 356°F for 15–20 minutes.

Step 3

For the sauce, sauté finely chopped ginger in olive oil, add a tablespoon of brown sugar and 20 ml of chicken broth. Set on high heat and let it cook for 4–5 minutes until the sugar turns into a light brown syrup. Once the sugar has melted, add 1 tablespoon of soy sauce and 20 ml of water mixed with cornstarch to thicken. Cook for another 3 minutes.