Baked Chinese Sea Bass Recipe

Name: Baked Chinese Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sunflower seed oil; 1 3/4 pounds whole sea bass, cleaned and scaled; 1 lime, cut into 4 slices; 6 spring onions, finely chopped into shreds; 1 carrot, cut into matchsticks; 1 (1 inch) piece fresh ginger, cut into matchsticks; 2 cloves garlic, thinly sliced; 2 tablespoons light soy sauce; 1 teaspoon toasted sesame oil; 1 tablespoon chopped fresh cilantro; Noodles:; 8 1/2 ounces fine Chinese egg noodles; 1 tablespoon sunflower seed oil; 2 small red onions, thinly sliced; 1 clove garlic, thinly sliced; 10 1/2 ounces bean sprouts; 3 tablespoons light soy sauce; 1/4 cup chopped fresh cilantro, or to taste; 1 lime, cut into wedges

Servings: persons

1 teaspoon sunflower seed oil
1 3/4 pounds whole sea bass, cleaned and scaled
1 lime, cut into 4 slices
6 spring onions, finely chopped into shreds
1 carrot, cut into matchsticks
1 (1 inch) piece fresh ginger, cut into matchsticks
2 cloves garlic, thinly sliced
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
1 tablespoon chopped fresh cilantro
Noodles:
8 1/2 ounces fine Chinese egg noodles
1 tablespoon sunflower seed oil
2 small red onions, thinly sliced
1 clove garlic, thinly sliced
10 1/2 ounces bean sprouts
3 tablespoons light soy sauce
1/4 cup chopped fresh cilantro, or to taste
1 lime, cut into wedges

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet.
3
Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes.
4
While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well.
5
Heat oil in a wok; add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes.
6
Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon sunflower seed oil, 1 3/4 pounds whole sea bass, cleaned and scaled, 1 lime, cut into 4 slices, 6 spring onions, finely chopped into shreds, and more.

Yes, Baked Chinese Sea Bass falls under the General 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.

That's it — enjoy your meal!

Baked Chinese Sea Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions