Roasted Sea Bass with Garlic-Chili Soy Sauce and Braised Bok Choy

The important part of cooking this light and healthy Asian dish is not to over-roast the sea bass. Make use of a timer to help you keep track of time.

 
Serves 4   Prep Time 25 minutes  Cooking Time 20 minutes

800 grams seabass fillet (lapu-lapu, maya and pampano are satisfying substitutes)
1/3 cup canola oil
8 leaves bok choy
1 head garlic, chopped
salt and pepper to taste

For the sauce
2 heads garlic, crushed
2 tablespoons fresh ginger, chopped
2 pieces shallots or red onion, sliced
1/3 cup coriander, chopped
1/3 cup rice wine or Chinese wine
3 tablespoons soy sauce
1 tablespoon brown sugar
1/3 cup chicken stock

1  Fry seasoned fish on both sides in some oil. Roast in the oven for 5 minutes at 375ËšF.

2  Make the sauce: Sauté garlic, ginger, shallots, and coriander. Add wine, soy sauce, sugar, and chicken stock. Reduce to half then season to taste.

3  In a pan, sauté bok choy in oil with chopped garlic. Season to taste.

4  Arrange seabass and bokchoy on a plate. Pour sauce over the fish.

Photography by David Hanson │ Styling by Cleone Baradas & Becky Kho

• Carin Feekes May 26 2010 @ 04:40pm Report Abuse

     

  Looks delicious -- is the chili in the recipe omitted by accident?