Whole roasted sea bass with soy and ginger

Name: Whole roasted sea bass with soy and ginger
Yield: Serves four
Cuisine: Asian
Ingredients: 1 whole sea bass, about 45cm long, scaled, gutted and rinsed (1kg); 10 spring onions, trimmed (160 g); 1 red chilli, deseeded and julienned; 100 ml chicken stock (or vegetable stock); 4 cm piece of ginger, peeled and julienned (30 g); 75 ml groundnut oil; 1 tbsp caster sugar; 2 tbsp sesame oil; 2 tbsp shaoxing wine (or dry sherry); 1 medium white cabbage, halved, core cut out and leaves removed individually (750 g); flaked sea salt; 3½ tbsp light soy sauce; 10 g coriander, leaves picked or left on the stems if those are tender

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is the centrepiece for an Asian-style feast, served with some Thai sticky rice and tenderstem broccoli with soy sauce, garlic and peanuts or any other green. If you want to get ahead, the fish can be prepared a few hours in advance and kept in the fridge, ready for the sauce to be poured over and the dish placed in the oven. Thanks to Helen Goh.

Ingredients

Asia
Fish course
Pescatarian

Ingredients

Method