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Oven-Baked Sea Bass with Vegetables Recipe

Name: Oven-Baked Sea Bass with Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 1 (800 g) sea bass, gutted and scaled with slashes; 300 g long stemmed broccoli, halved; 2 tbsp dark soy sauce; 2 tbsp shaoxing rice wine; 1 tbsp toasted sesame oil; 1 tsp caster sugar; 2 cloves garlic, thinly sliced; 1 piece ginger (thumb sized), thinly sliced; 2 carrots, peeled into thin strips; 1 cucumber, peeled into thin strips; 2 tbsp rice vinegar; 1 red chilli, thinly sliced; 2 spring onions, thinly sliced at an angle; Fresh coriander leaves for garnish; Basmati rice, to serve

Stashcook

This is a yummy fish recipe. You put a big fish in the oven with tasty sauce and veggies. It's cooked in paper so it stays juicy. You eat it with rice and pickled veggies on top.

Ingredients

1 (800 g) sea bass, gutted and scaled with slashes

300 g long stemmed broccoli, halved

2 tbsp dark soy sauce

2 tbsp shaoxing rice wine

1 tbsp toasted sesame oil

1 tsp caster sugar

2 cloves garlic, thinly sliced

1 piece ginger (thumb sized), thinly sliced

2 carrots, peeled into thin strips

1 cucumber, peeled into thin strips

2 tbsp rice vinegar

1 red chilli, thinly sliced

2 spring onions, thinly sliced at an angle

Fresh coriander leaves for garnish

Basmati rice, to serve

Method

Preheat the oven to 180C (160C fan/gas 4).

Prepare two large sheets of baking paper and place them on a baking sheet. Put the sea bass in the middle.

Arrange the broccoli around the fish on the baking paper.

Combine soy sauce, shaoxing wine, sesame oil, and sugar, then pour over the fish.

Stuff the fish belly with garlic, ginger, and coriander leaves. Season the fish.

Wrap the baking paper around the fish and broccoli to create a sealed parcel. Bake for 30-35 minutes.

While the fish is cooking, mix carrot and cucumber strips with rice vinegar and a pinch of salt. Let them pickle for 20 minutes.

Once the fish is cooked, open the parcel and top with the pickled vegetables, red chilli, and spring onions.

Serve the sea bass with basmati rice and garnish with fresh coriander leaves.

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