12 minute Sticky Asian Sea Bass
12 minute sticky Asian Sea Bass - Soft, flaky sea bass with a sweet and spicy flavour kick.
Servings: 4 servings
Ingredients
- 2 tbsp sesame oil
- 1 red chilli finely chopped
- 4 tbsp honey
- 2 tbsp dark soy sauce replace with tamari for gluten-free
- ½ tsp ground ginger
- 2 cloves of garlic peeled and minced
- 1 tbsp fresh lime juice (the juice from half a small lime)
- 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 chilli sliced thinly
- slices of lime
Instructions
- Preheat the oven to 200C/400F (fan).
- Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.2 tbsp sesame oil, 1 red chilli, 4 tbsp honey, 2 tbsp dark soy sauce, 1/2 tsp ground ginger, 2 cloves of garlic, 1 tbsp fresh lime juice
- Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.4 sea bass fillets, 1/2 tsp cornflour/cornstarch
- 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 (it will be stickier now it's been in the oven).2 tbsp light brown sugar
- 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 chilli.1 handful of fresh coriander (cilantro), 1 bunch of spring onions (scallions), 1 red chilli
- Serve with lime slices and some boiled rice or salad.slices of lime
Video
Notes
Skin on or skinless fillets?
Go for skin on fillets (boneless). The skin will help the flesh of the fish hold together better, and will ensure the fish is more tender.Can I cook the sea bass in advance?
No, this really needs to be cooked right before serving, otherwise the fish will be chewy instead of tender and flakyYou can mix together the sauce ingredients beforehand (cover and leave at room temperature for up to a day) to speed things up even further when you make it.
Can I make it gluten free?
Yes, swap out the soy sauce for tamari and you're good to go. Nutritional information is per portion.Nutrition
Serving: 177g | Calories: 251kcal | Carbohydrates: 27g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 567mg | Fiber: 1g | Sugar: 25g
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