Recipe | Ginger & Chilli Sea Bass

Ginger and chilli sea bass recipe

You’ve probably guessed by now, that we enjoy Asian food, and our recipes often incorporate Asian spices and sauces into our dishes. However, up until last week, I don’t think we’d ever made a soy, ginger, garlic and chilli sea bass dish before.

The mix of spices work in perfect harmony together and really enhance the sea bass. Sea bass fillets are beautiful pieces of fish – one of our favourites. The lightness of the fish works lovely with the creamy coconut rice and the crunch from the water chestnuts. Coconut rice is something we also don’t make very often but it’s super simple and easy to make. If you’ve never done so before, you will definitely want to try it!

Ingredients (serves 2)

  • 2 sea bass fillets
  • 1 thumb sized piece of ginger, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chillies, deseeded and thinly shredded
  • 1 medium brown onion, finely chopped
  • 1/2 bunch spring onion, sliced
  • 2 tbsp soy sauce
  • 1 tbsp coconut oil
  • 1 tbsp rapeseed oil
  • 1 tin water chestnuts
  • 1 red pepper
  • 150g basmati rice
  • 1 can coconut milk
  • 1 handful fresh coriander, roughly chopped
  1. Begin by frying the onion in coconut oil in a medium saucepan, over a medium heat. Once brown and softened, add the uncooked rice. Stir thoroughly and then pour in the coconut milk. Cover with a lid and turn the heat to a low simmer. (It will take approximately 10 minutes for the rice to absorb all of the coconut milk. Drain any excess).
  2. Season the sea bass with salt and pepper, and rub in. Heat the rapeseed oil in a frying pan on a medium heat. Add your sea bass skin side down and fry for 2-3 minutes before flipping over and doing the same on the other side. Add the red pepper to the pan and fry around the sea bass.
  3. Remove the sea bass from the pan and set aside to rest. Add the ginger, garlic, chilli and water chestnuts to the red pepper and fry for a further 2 mins until golden. Add a splash of soy sauce as they cook. Remove from the heat and toss in the spring onions.
  4. Plate up by placing your coconut rice in the bottom of a large bowl, gently place the sea bass on top and add a splash of soy sauce.
  5. Pour over your sauce mixture or place to the side of the bowl, and garnish with a sprinkling of coriander.

Ginger and chilli sea bass recipe