Sea Bass parcels with asian flavours
This recipe is based on one by Donal Skehan, tweaked to account for what I had in the fridge and rustled up solely on the desire to use some Sea Bass fillets I had, but not to go for my usual 'go to' choice of serving it with a fresh mango salsa. It also has the bonus of being super quick to cook and the parcels keep the amount of washing up down, win/win!
Stats
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 2 Sea Bass fillets
- 1 fat garlic clove, minced finely
- 1/2 red chilli, deseeded then sliced finely
- 3 spring onions, finely sliced
- 1 leek, the white part sliced diagnonally into 3-5mm slices
- 1 tbsp Mirin rice wine
- 1 tbsp roasted sesame oil
- 1 tbsp light soy sauce
- 1 tbsp finely grated ginger
Method
- Pre-heat the oven to 180 degrees fan, with a baking sheet large enough to take the fish parcels
- Mix together the garlic, light soy, mirin, sesame oil and grated ginger
- Cut two sheets of parchment large enough to make parcels for the fish - about two to three times the width of the fillets
- Put a layer of the thinly sliced leek in the middle of the parchment, sufficient to sit under the fish, and place the fish on top
- Pour half the garlic mixture over each fillet, as evenly as you can - spooning it over may be easier
- Sprinkle the top of each fillet with spring onion and chilli
- Form the paper up into a parcel
- Put the parcels into the oven and cook for 10 minutes
- Serve the parcels, un-opened, onto plates, with accompaniments and let people open them themselves