Crispy ginger and spring onion sea bass recipe
Chef Kwoklyn says: “Fish is a staple during New Year celebrations. The word for fish in Chinese sounds similar to the word for “surplus”, heralding a wish for good fortune in the coming year.”
See method- Serves 2
- Takes 20 mins
- 416 calories / serving
- Dairy-free
Ingredients
- 250g pack pak choi, halved lengthways
- 3 tbsp vegetable oil
- 180g pack sea bass fillets
- 7cm piece ginger, peeled and cut into matchsticks
- 6 spring onions, whites and greens separated, cut into 5cm lengths and thinly sliced lengthways
- 1 red chilli, thinly sliced (optional)
For the sauce
- 2 tbsp reduced-salt soy sauce, plus 1 tsp
- 1 tbsp oyster sauce
- 1½ tbsp granulated sugar
- ½ tsp sesame oil
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Shop ingredientsEach serving contains
- Energy
- 1730kJ 416.0kcal
- Fat
- 31g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 12.5gProtein 20.8gFibre 2.7g
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Method
- Mix the sauce ingredients with 120ml water in a bowl.
- Boil the pak choi in a large pan of water for 1-2 mins until tender. Drain and set aside.
- Heat 1 tbsp oil in a wok over a medium-high heat. Fry the fish, skin-side down, for 3-4 mins until crispy. Turn and cook for another 30 secs until cooked through, then transfer to a plate.
- Add the pak choi to the empty wok and cook for 1-2 mins to char the edges; flip and cook for another 1-2 mins to char again. Transfer to a serving plate.
- Add the remaining oil to the wok and fry the ginger for 2-3 mins until crispy, then add the spring onion whites and fry for 1 min until fragrant. Add the sauce and bring to the boil.
- Add the sea bass to the serving plate, pour over the sauce, then top with the spring onion greens and sliced chilli, if using, to serve.
- Tip: Any slim fish fillet would work here: swap the sea bass for basa.
- See more Lunar New Year recipes
