Straight Off the Charter, Straight Onto Your Plate
For all the sea bass that families are bringing home from charters, here’s a quick and easy winner.
Ingredients:
2 tbsp sesame oil
1 red chili finely chopped
4 tbsp honey
2 tbsp dark soy sauce
½ tsp ground ginger
2 cloves of garlic, peeled and minced
1 tbsp fresh lime juice
4 sea bass fillets, skin on
½ tsp cornflour/cornstarch
2 tbsp light brown sugar
To serve:
1 handful of fresh coriander (cilantro), torn
1 bunch of spring onions (scallions), sliced into thin strips
1 red chili, sliced thinly
Slices of lime
Directions:
- Preheat the oven to 400F.
- Mix the oil, chili, honey, soy sauce, ginger, garlic and lime in a small bowl.
- Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
- Spoon on the honey-soy sauce mix (it will pour off a little, but that’s fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Halfway through cooking, open the oven and baste the fish with the sauce in the tray.
- Once the fish is cooked, take it out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips, and slices of chili.
- Serve with lime slices and some boiled rice or salad.
