Ingredients for 4 portions:

 

For the sea bass:

  • 1 whole fresh sea bass, cleaned, “Fresh Fish Today”
  • 1 carrot, cut into thin strips
  • 12 thin slices of ginger
  • 2 whole spring onions, cut into thin strips
  • 2 tbsp dry white wine, Cimarosa

 

For the sauce:

 

  • 4 tbsp soy sauce, Vitasia
  • 1 tbsp brown sugar, Belbake
  • 1 cucumber, sliced thinly
  • 1 tsp crushed garlic
  • 1 tsp sesame seed oil
  • 1 tsp ginger
  • ½ tsp chilli pepper, finely chopped
  • Freshly-ground black pepper

 

 

For the garnish:

  • 1 chilli pepper, cut into thin strips
  • 1 whole spring onion, cut into thin strips
  • Coriander leaves

 

PREPARATION

 

For the sauce:

  1. Put all the ingredients in a small frying pan and cook at a medium heat, until the sugar has dissolved.
  2. Remove from the heat and put onto a serving dish.

 

For the sea bass:

  1. Clean the fish thoroughly and rinse in cold water. With a sharp knife, make a light incision on each side of the fish.
  2. Put the onions, half the carrot and 6 of the 12 slices of ginger in an ovenproof dish.
  3. Place the fish on top of this along with the remaining ginger slices and the rest of the carrot.
  4. Heat some water in a large saucepan (it must be big enough to fit the whole fish and the plate).
    The water must reach the rim of the plate but not run into it.
  5. Put the clean fish on an ovenproof dish and pour the dry white wine over it.
  6. Cover the saucepan with a lid or with greaseproof paper and aluminium foil and leave to cook for 15 -20 minutes.
  7. When it has cooked, remove the plate from the ovenproof dish and remove any excess water.
  8. Drizzle the soy sauce over the sea bass.
  9. Garnish with chilli pepper, spring onions and coriander leaves.
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