1tbspfresh lime juice(the juice from half a small lime)
4sea bass filletsskin on
½tspcornflour/cornstarch
2tbsplight brown sugar
To Serve:
1handful of fresh coriander (cilantro)torn
1bunch of spring onions (scallions)sliced into thin strips
1red chillisliced thinly
slicesof 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 flaky You 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.