Bass with Spring Onion and Ginger

Name: Bass with Spring Onion and Ginger
Yield: Serves 4
Ingredients: Juice of 1 lemon; 1 bass, about 2¼ lb (1.3 kg); 6 tablespoons bland oil; 4 spring onions, cut in quarters lengthways; ½ tablespoon ginger, finely grated; 2 leeks, white parts only, very finely sliced in roundels; 1 teaspoon sugar; Salt; 2 tablespoons rice wine or dry sherry; 2 tablespoons rice wine or dry sherry; Salt and pepper; ½ fl oz (15 ml) chicken stock; ¼ teaspoon powdered ginger; Salt and pepper; 1 tablespoon rice wine or dry sherry; 1 tablespoon rice wine or dry sherry; 1 tablespoon soya sauce; 1 tablespoon cornflour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 bass, about 2¼ lb (1.3 kg)
Juice of 1 <

Fish course
Spring

Method

Scale, gut, clean and wash the fish. Dry it well. Salt it and bathe in lemon juice for 10 minutes on each side.

Cut some incisions on each side of the bass and turn it over in the marinade several times during a 15-to-20-minute period.

Prepare the sauce by mixing the chicken stock with the sherry, sugar and a pinch of salt. Cook the fresh ginger and leeks gently in the oil for 1