Rick Stein’s Cornwall: Whole Sea Bass with Garlic, Ginger and Spring Onion
As seen on Rick Stein’s Cornwall, this is Rick’s whole sea bass with garlic, ginger and spring onion recipe. There’s something special about serving a whole fish like sea bass at the table, serving your friends and family and taking the plaudits as you go.
- 1 x 1.5 kg sea bass scaled, gutted, cleaned and trimmed
- 5cm piece fresh root ginger, cut into fine batons
- 4-5 spring onions, trimmed and thinly sliced
- 4 tablespoons dark soy sauce
- 3-4 tablespoons sesame oil
- 4 garlic cloves, finely sliced
Serve with rice:
- 350g basmati rice
- 600ml cold water
- Put the fish into a steamer/fish kettle on a rack with about 1cm depth of water or on a rack in a roasting tin and sprinkle over the ginger. Cover with a lid or foil and steam for 15-20 minutes until cooked through. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm.
- Pour about 5 tablespoons of the cooking juices into a small pan and add the soy sauce. Bring up to the boil and pour over the fish.
- Heat the sesame oil in a small pan. Add the garlic, fry for a few seconds, then pour over the fish.
- To serve, cut along the back and behind the head and across the tail then cut along the lateral line down the side and carefully slice the fish off the bone. Lift out the back bone and portion the second fillet in the same way as the first. Plate up with rice.
MORE RECIPES FROM RICK STEIN’S CORNWALL
Recreate your favourite recipes from series one, two and three of Rick’s adventures around Cornwall. Something sweet, something savoury, something spicy and lots more to cook at home.