How many servings does this recipe make?

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

What ingredients do I need for Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe?

You need 9 ingredients. The key ingredients include: 1 x 900 g, (approximately) seabass, filleted and scaled Light sprinkling Chinese five spice A little wine and water to moisten A little extra virgin olive oil Fine julienne of the zest of 1 lime, 16 piece pickled ginger, 1/8 x Cucumber sliced lengthways on a mandolin, (throw away the middle section with the seeds), 1 x 10 cm piece mooli cut into quarters down the length and sliced on a mandolin, and more.

Is Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe suitable as salads?

Yes, Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Sea Bass With Pickled Ginger And Cucumber Sal

Name: Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 900 g, (approximately) seabass, filleted and scaled Light sprinkling Chinese five spice A little wine and water to moisten A little extra virgin olive oil Fine julienne of the zest of 1 lime; 16 piece pickled ginger; 1/8 x Cucumber sliced lengthways on a mandolin, (throw away the middle section with the seeds); 1 x 10 cm piece mooli cut into quarters down the length and sliced on a mandolin; 1/4 pkt Rice noodles, deep fried; 2 Tbsp. Chives cut into batons The leaves taken from a few sprigs of, (tiny ones) mint; 3 Tbsp. Sesame oil; 1 1/2 tsp Soy sauce; 1 x Squeeze lime juice

Fresh, crisp and full of flavor — this Baked Sea Bass With Pickled Ginger And Cucumber Salad is a must-try. Made with ginger, Cucumber, mooli and noodle…

This Baked Sea Bass With Pickled Ginger And Cucumber Salad relies on simple, everyday ingredients such as piece pickled ginger, pkt rice noodles, deep fried, sesame oil and soy sauce. It comes together quickly and makes 4 servings, at about 673 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 x 900 g, (approximately) seabass, filleted and scaled Light sprinkling Chinese five spice A little wine and water to moisten A little extra virgin olive oil Fine julienne of the zest of 1 lime
16 piece pickled ginger
1/8 x Cucumber sliced lengthways on a mandolin, (throw away the middle section with the seeds)
1 x 10 cm piece mooli cut into quarters down the length and sliced on a mandolin
1/4 pkt Rice noodles, deep fried
2 Tbsp. Chives cut into batons The leaves taken from a few sprigs of, (tiny ones) mint
3 Tbsp. Sesame oil
1 1/2 tsp Soy sauce
1 x Squeeze lime juice

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Quick Info

Servings
4 servings
Calories
673 kcal
Category
Salads

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Baked Sea Bass With Pickled Ginger And Cucumber Salad Recipe

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