The Crispiest, Gingeriest Seabass
You know that crispy skinned sea bass you get at Chinese restaurants? Well… it’s actually unbelievably easy to make it at home. Ginger here packs a punch.
Serves
4
Spring Onion
Chilli
Garlic
Basmati Rice
Pak Choi
Soy Sauce
Ginger
Sea Bass
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Notes (2)
E
Ellie M.
8 days ago
(edited)
The picture has the chilli’s in rings but the method says finely chop and the sauce definitely needs a little sugar to balance the soy sauce
Mob
7 days ago
·Admin
Hi Ellie, thanks for the helpful feedback. We've made a few adjustments to the recipe with it in mind (thinly slicing the chilli and serving it on top of the fish, and seasoning the sauce with sugar if needed). Thanks again!
A
Adam C.
4 months ago
My fish stuck to the pan 😢😢😢. Any advice on how to stop this from happening? (I was using non stick pan before you ask ;) )