Baked sea bass with ginger, chilli and coriander
Sunday 02 January 2011
Eat this sea bass with nothing more than a small bowl of jasmine rice. The rice will absorb the sauce in which the fish has been cooked and the sea bass will be tender, aromatic and comforting. Ask your fishmonger to gut and scale the fish.
1 whole sea bass, weighing about 11/2kg/3lb
1 thumb of fresh ginger, peeled and sliced into fine batons
1 red chilli, finely sliced
1 small bunch of coriander, leaves only
200ml/7fl oz light soy sauce
200ml/7fl oz water
Preheat the oven to 180C/350F/Gas4. Rinse the sea bass under cool running water, to ensure any residual blood is cleaned away from the cavity.
Lay the fish on a clean board and, using a sharp knife, make three incisions right down to the bone on both sides.
Then lay the fish on a rack. Place the rack in a baking tray and scatter over the ginger, chilli and coriander. Mix the soy and water together in a bowl then pour gently over the fish.
Cover tightly with foil and place on the middle shelf of the oven and roast for eight to 10 minutes or until the flesh is cooked right down to the bone (the flesh will no longer be translucent).
Remove from the oven and allow to cool for a couple of minutes before carefully moving on to a warm plate. Spoon over the liquid from the baking tray and serve.
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