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“sea bass with ginger and spring onion”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. marinade.
  2. first cut about 7 slits in the sea bass to stop it from curling.
  3. put the sea bass in a container filled with the vegetable oil and sesame seeds.
  4. preparation.
  5. julienne the spring onion and ginger.
  6. chop the red pepper and remove the membrane.
  7. cut into small cubes.
  8. cook the sea bass.
  9. heat a pan with a little veg oil.
  10. when hot slower put in the sea bass skin side down.
  11. wait until skin starts to change colour.it should go brown.
  12. and shouldn't stick to the pan.
  13. when cooked for about 5 minutes.
  14. turn over -- i normally probe the fish to core temp of 75 celius.
  15. the sauce.
  16. butter, chopped parsley, ginger, spring onion, sesame oil.
  17. combine in a pan and gently heat till the spring onion starts to change colour.
  18. cook the rice and chop the cucumber into small cubes and combine.
  19. put into microwave to heat or a pan -- then transfer to a plastic dessert mould.
  20. the layout.
  21. put the red pepper cubes on the outside of the plate in a circular motion.
  22. place the rice and cucumber in the center.
  23. put some of the sauce around the rice.
  24. then put the sea bass onto the rice.
  25. put the ginger and spring onion onto the sea bass and the remaining butter sauce.
  26. enjoy.
  27. ian rogers.

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