Usuba
Sea Bass with Ginger and Spicy Sauce
Baked fish with an aromatic filling of ginger, chili pepper, and leek. The dish is complemented by a savory sauce with brown sugar and soy sauce. Perfect for those looking for a more interesting way to cook fish. Any similar portioned fish can be used instead of sea bass.
- Total
- 30 min
- Standard serving
- 382 g
Ingredients
Total 14- Sea bass
300 g≈ 1 pcs - Chili pepper
2.5 g≈ 1/4 pcs - Ginger
7.5 g≈ 1.5 slice - Leek
10 g - Green onion
2.5 g≈ 1.5 tsp - Dry white wine
15 ml≈ 1 tbsp - Brown sugar
6.6 g≈ 1.5 tsp - Chicken broth
15 ml≈ 1 tbsp - Soy sauce
7.5 ml≈ 1.5 tsp - Starch
to taste≈ 1/3 tsp - Water
10 ml≈ 2 tsp - Extra virgin olive oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Clean the fish, make small cuts on one side, salt and pepper it, and place it in a heat-resistant dish.
- 2
Step 2
Slice the ginger thinly and arrange it on the fish. Cut the leek and seeded chili pepper into thin rings. Finely chop the green onion. Add everything to the fish, pour in dry white wine and bake in the oven at 180 °C for 15–20 minutes.
- 3
Step 3
For the sauce, finely chop the ginger and sauté it in olive oil. Add brown sugar and chicken broth, bring to a high heat and simmer for 4–5 minutes until the sugar turns into a light brown syrup.
Add soy sauce and water with cornstarch to thicken. Cook for another 3 minutes until the desired consistency is reached.
- 4
Step 4
Serve the baked fish with the prepared sauce. It is recommended to combine with baked seasonal vegetables.
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