Whole roasted sea bass with soy and ginger

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

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