Asian Style Sea Bass

1. 1

   Preheat the oven to 180 degrees. Oil a sheet of foil - in preparation to cook en papillote.

2. 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. 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. 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. 5

   Open the foil package, arrange the wilted ginger and spring onion on top.

6. 6

   Pour over the prepared ginger and soya sauce and garnish with coriander .

* Per serving · 4 servings · Values may vary.