Chilli and Ginger Sea Bass Recipe

Name: Chilli and Ginger Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Fillets Of Sea Bass; 1/4 cups Corn Flour; 4 Tablespoons Olive Oil; 8 whole Shallots, Finely Chopped; 1 piece Ginger, Thumb-Sized, Sliced Thinly Into Small Strips; 4 tablespoons, 2-78 pinches Cold Tap Water; 1/2 teaspoons Sugar; 3 Tablespoons Your Favourite Sweet Chili Sauce; Dill, To Garnish; Salt And Pepper, to taste

Servings: persons

2 whole Fillets Of Sea Bass
1/4 cups Corn Flour
4 Tablespoons Olive Oil
8 whole Shallots, Finely Chopped
1 piece Ginger, Thumb-Sized, Sliced Thinly Into Small Strips
4 tablespoons, 2-78 pinches Cold Tap Water
1/2 teaspoons Sugar
3 Tablespoons Your Favourite Sweet Chili Sauce
Dill, To Garnish
Salt And Pepper, to taste

1
Begin by washing your fish fillets and pat dry with a kitchen towel.
2
If your fillets are on the large side, slice them in half.
3
Place in a shallow dish and dust with the corn flour and season with plenty of pepper.
4
Heat your oil in a medium-sized pan and fry the fish until browned on both sides.
5
I like to add lots more pepper at this stage before flipping the fish.
6
Remove the fish from the pan, place in a serving dish and keep warm in the bottom of the oven.
7
Next, in the same oil, fry the shallots and ginger until golden brown and crispy.
8
Remove and place in a seperate dish, keeping warm in the bottom of the oven.
9
In the same oil, carefully add water, sugar and chilli sauce.
10
Make sure that the oil is not too hot, as it will splash.
11
Simmer for approximately 5 minutes until the gravy comes to a boil.
12
Remove from heat and pour sauce over the fried fish.
13
Finish by garnishing the fish with the fried ginger shallots and a sprig of fresh dill.
14
Serve with basmati rice.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 whole Fillets Of Sea Bass, 1/4 cups Corn Flour, 4 Tablespoons Olive Oil, 8 whole Shallots, Finely Chopped, and more.

Yes, Chilli and Ginger Sea Bass falls under the Soups & Stews 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.

Chilli and Ginger Sea Bass

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