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A Weekday Menu Recipe


Gingered Sea Bass with Chilli    HT  MC  25mins


Serves 4    Hot  Fish  Herbs  Vegetables   Main Course  Gluten Wheat Free  Eggless


2 tbsp Vegetable Oil
5cm/2-inch Fresh Root Ginger, finely shredded

1 red Chili, deseeded and finely sliced
2 Shallots, finely chopped
2 Garlic Cloves, crushed
1 tbsp of Tomato Paste

1 tbsp Water

4 large Tomatoes, diced

4 Sea Bass Fillets

Salt and Pepper
50g/2oz Butter
1 tbsp freshly chopped Coriander
Salt and pepper


1. Heat 1 tablespoon of the oil in a small saucepan, add the ginger, chilli, shallots and garlic and sauté for 2-3 minutes, stirring from time to time.


2. Add the tomato paste and water and cook gently for 2 minutes, stirring.


3. Add the diced tomato, salt and pepper and leave to cook gently whilst you cook the fish.

4. Heat the remaining oil in a large frying pan. Season the fish with salt and pepper then add to the frying pan, skin side down,  and fry over a high heat for 3-4 minutes or until the skin is browned and crispy.


5. Reduce the heat to medium then turn the fish over using a fish slice and continue to cook for about 5 minutes or until the fish is cooked through.

6. Add the butter and coriander to the tomato mixture, stirring well.


Serve the fish topped with the sauce.


Serving Suggestions :


Watermelon Salsa,  Peanut Rice


Quick Chocolate Flan



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish



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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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