My one-skillet fish dinner gets a new outfit with this Chinese style sea bass! A few characteristic vegetables and the unmistakably Asian combination of ginger, soy and sesame do the trick. Finished off with hot oil infused with spices and aromatics, this is one incredibly delicious and good looking dish.
The Flavour Affair:
Sea Bass + Ginger + Soy Sauce + Sesame Oil + Vinegar + Tomatoes
This combination provides a robust, savory base that is perfect for boosting up the mellow flavours of white fish and the supporting vegetables.
Sea Bass: two medium fish are perfect for four people. I always insist on cooking this kind of fish whole. It remains succulent and tender because the skin does not allow the juices to escape. And a lot of taste comes from the gelatine in the bones. In turn, the vegetables absorb the flavourful liquid released during cooking. Everyone benefits!
Ginger: ginger is one of the main ingredients in this recipe. For a change, it is here on its own without garlic. This allows the bright, penetrating pungency of ginger to really stand out.
Soy Sauce: I use light soy sauce in this recipe. It has less salt in it and the colour is not so intense, which allows the vegetables to appear brighter.
Sesame Oil: nutty and slightly sweet, sesame oil is often used together with soy sauce to offset its saltiness. It also has a rich, distinctive aroma which is both earthy and toasted.
Vinegar: the acidity of vinegar adds a sour element to the sauce. Rice or white vinegar are often used in Chinese cuisine.
Tomatoes: juicy tomatoes add more substance to the braising liquid and complement it with their sweet and tart notes.
Other Ingredients:
A good pinch of red chili flakes or even a whole chili is not compulsory but highly recommended. Neither sea bass nor most of the veggies can boast a prominent flavour so a little heat really livens the dish up! Speaking of veggies: oyster mushrooms, Chinese cabbage or even kale work great here. You will also want to add some chopped scallions or spring onions for a sharp-ish finish.
Preparation tips for Chinese Style Sea Bass:
- I know I said it before (a lot), but do use whole fish! Once you’ve tried it, you’ll never want to go back to dealing with delicate and demanding fillets 😀 Easy to cook, easy to handle: just remove the skin with a fork and slide the fillets off the bones using a spatula.
- You do not need to marinate the sea bass. Just make some cuts on the skin to for the flavours to penetrate quicker.
- The fish is served with hot spicy oil. To prepare the oil, you need to be quick and watch the aromatics carefully to avoid them burning. Keep the oil heated to medium and stir constantly.
Serving suggestions:
For a light dinner, one fillet and some vegetables is plenty. If you want a more substantial meal, simple steamed white rice will do the job just fine.
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Chinese Style Sea Bass with Ginger and Vegetables
Ingredients
- 2 whole sea bass cleaned and scaled
- 7- cm piece of ginger sliced
- 3- cm piece of ginger finely chopped
- 1 tbsp chopped scallions or spring onions
- 1 tsp red chili flakes
- 1/3 cup light soy sauce
- 3 tbsp sesame oil divided
- 1/2 tsp white vinegar
- 4 tomatoes sliced
- 4-5 bunches of baby bok choy
- 4-6 oyster mushrooms sliced
- A bunch of kale stems removed (optional)
- 1 whole red chili
Instructions
- Make a couple of diagonal cuts on both sides of the fish.
- Arrange tomatoes on the bottom of the casserole followed by bok choy leaves and sliced mushrooms.
- Scatter slices of ginger over and place the fish on top.
- Mix together soy sauce, 1 tbsp sesame oil and rice vinegar and pour the mixture over the fish and vegetables.
- Cover and cook over lowest heat on stove top for about 15 minutes. The fish is ready when the meat is completely opaque.
- To serve, heat the remaining sesame oil, add the finely chopped ginger, scallions and chili flakes, fry for 20-30 seconds and pour over the fish.
