Ingredients Jump to Instructions ↓

  1. 1 whole sea bass , scaled and cleaned, head and tail intact

  2. 3 tbsp cornflour

  3. 1 tbsp Chinese yellow beans

  4. 1 tbsp chilli paste or crushed red chillies

  5. 500 ml oil , for frying, plus a little extra

  6. 1 cloves garlic , finely chopped

  7. 2 cm piece ginger , cut into thin matchsticks

  8. 1 small red pepper , cut into strips

  9. 2 spring onions , cut into 2 1/2cm lengths

  10. 1 tsp caster sugar

  11. Chinese rice vinegar , to taste

  12. 4 tbsp fish stock

  13. 1 large tomato , cut into chunks

  14. dashes of Chinese wine

  15. jasmine rice , to serve

  16. coriander leaves

  17. chillies , sliced

  18. 1 spring onion , sliced diagonally

Instructions Jump to Ingredients ↑

  1. Make several slashes diagonally across each side of the fish.

  2. Mix the cornflour with a little salt and freshly ground black pepper and sprinkle on the fish.

  3. In a large, heavy-based frying pan or wok, heat the oil over a high heat. Add the fish and shallow-fry it at a high heat on both sides for 5 minutes until golden brown. Remove from the heat onto a large plate.

  4. In a small bowl crush the yellow beans, add the chilli paste and mix until combined.

  5. Heat a little extra oil in a saucepan. Add the garlic, ginger, red pepper and spring onions and cook for 1 minute or until slightly softened.

  6. Push the vegetables to one side of the pan. Add the yellow bean and chilli paste, sugar, a dash of vinegar and the stock and stir until combined.

  7. Lastly, add the tomato and a dash of Chinese wine.

  8. Pour the sauce over the fish and garnish with coriander leaves and fresh sliced chilli.

  9. Serve with plain jasmine rice.


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