Asian Style Sea Bass – a delicious recipe with ginger, white wine, sesame oil, soy sauce, chicken, spring onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 180 degrees. Oil a sheet of foil - in preparation to cook en papillote.
2
Mix the KNORR Chicken Paste Bouillon and a dash of olive oil in a bowl, and rub the paste inside and outside the fish.
3
Lay the fish on the prepared foil, pour the wine over the fish and fold the foil around it. Transfer to the oven for 15-17 minutes after warming the fish on an oven tray over a heated hob.
4
In a bowl, mix the KNORR Professional Ginger Puree with a dash of Soya Sauce and the sesame seed oil. Set aside. Slice the fresh ginger, and add to a saucepan of water. Once the water is boiled, pour over the spring onions to wilt.
5
Open the foil package, arrange the wilted ginger and spring onion on top.
6
Pour over the prepared ginger and soya sauce and garnish with coriander .
41
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 piece ginger - thinly sliced, white wine Splash of, sesame oil Splash of, soy sauce Splash of, and more.
Yes, Asian Style Sea Bass falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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