Red Braised Sea Bass
Frying or grilling fish and then "red-braising" it in a sweet-sour sauce is a popular way of cooking whole freshwater carp in China.
- Preparation Time15 mins
- Cooking Time10 mins
Nutrition per serving
- Energy281 Kcals
- Saturated Fat3.7g
- 1tsp grated fresh ginger
- 2tbsp Kikkoman Less Salt Soy Sauce
- 1tbsp orange juice
- 1tbsp sweet chilli sauce
- 3tbsp yellow bean sauce (see Tip)
- 115ml fish stock
- 1tsp brown sugar
- 4 large sea bass fillets, halved
- 2tbsp groundnut oil
In a small bowl, mix together the ginger, Kikkoman Less Salt soy sauce, orange juice, chilli sauce, yellow bean sauce, fish stock and sugar, stirring until the sugar dissolves.
Rinse the fish fillets and pat them dry with absorbent kitchen paper. With a small sharp knife, cut several slashes diagonally through the skin of each fillet.
Heat the oil in a large, non-stick frying pan, add the fillets skin side down and cook for 3 minutes. Turn them over and cook for a further 2 minutes. Drain and set aside.
Pour the soy sauce mixture into the pan and bring to a simmer. Return the fish to the pan and baste the sauce over the fillets.
Cook gently over a low heat for 5 minutes, turning the fillets over halfway or spooning the sauce over them regularly if you are worried about breaking them.
Serve the fish with the braising sauce spooned over. Accompany with egg noodles and vegetables of your choice.
Yellow bean sauce, also called soya bean sauce, is available from oriental food stores and larger supermarkets.
Slashing the skin of the fish helps the fillets absorb flavour from the braising sauce as they cook.