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:
- Put all the ingredients in a small frying pan and cook at a medium heat, until the sugar has dissolved.
- Remove from the heat and put onto a serving dish.
For the sea bass:
- Clean the fish thoroughly and rinse in cold water. With a sharp knife, make a light incision on each side of the fish.
- Put the onions, half the carrot and 6 of the 12 slices of ginger in an ovenproof dish.
- Place the fish on top of this along with the remaining ginger slices and the rest of the carrot.
- 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. - Put the clean fish on an ovenproof dish and pour the dry white wine over it.
- Cover the saucepan with a lid or with greaseproof paper and aluminium foil and leave to cook for 15 -20 minutes.
- When it has cooked, remove the plate from the ovenproof dish and remove any excess water.
- Drizzle the soy sauce over the sea bass.
- Garnish with chilli pepper, spring onions and coriander leaves.