Mauritian Style Sea Bass (ginger, chilli & garlic)
Mauritian Style Sea Bass (ginger, chilli & garlic)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mauritian style sea bass (ginger, chilli & garlic). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mauritian Style Sea Bass (ginger, chilli & garlic) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Mauritian Style Sea Bass (ginger, chilli & garlic) is something that I have loved my entire life.

Eat this sea bass with nothing more than a small bowl of jasmine rice. Place the sea bass on a lined baking tray and stuff the cavity with the ginger, garlic, chilli and Thai basil. Mix the soy sauce, fish sauce and honey and use it to coat the fish.

To get started with this recipe, we must first prepare a few ingredients. You can cook mauritian style sea bass (ginger, chilli & garlic) using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mauritian Style Sea Bass (ginger, chilli & garlic):
  1. Take couscous
  2. Prepare 1/4 ginger thinly sliced
  3. Take 2 clove garlic thinly sliced
  4. Prepare 1/2 onion sliced into medium semi-circles
  5. Prepare 1 tbsp butter salted/unslated
  6. Take 2 chilli's birdseye deseeded and halved
  7. Get 1/3 tsp mixed herbs
  8. Make ready 1 tsp oil (any)
  9. Take 2 seabass fillets
  10. Take 1 Bay Leaf

Take the sea bass out of the oven and unwrap it (don't let the steam burn your fingers). Now split your side dish across two plates and put the fish on top with a couple of. This Asian-style sea bass is a beautifully succulent fish recipe - it's stuffed with fragrant herbs, chilli and ginger for amazing flavour. Chilean Sea Bass recipes are the best.

Instructions to make Mauritian Style Sea Bass (ginger, chilli & garlic):
  1. Lightly season each fillet with salt and pepper
  2. In a pan heat up oil (any) on medium flame
  3. First melt the butter in the oil, then add the rest of the prepared ingredients.
  4. Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
  5. Layer Sea Bass, skin down for 3 mins, turn over seal side for 2 mins on gas mark 4. Turn back onto skin and cook through out, when fish shrinks on the sides a little.
  6. Serve with Sundried Tomatoes & Garlic Couscous, alternatively try lemon and herbs couscous or harrissa. Along with longstem broccoli or fine green beans boiled with a few leaves of mint for extra touch.

I thought about preparing the Chilean sea bass in the oven, under the broiler, but decided I could get a nice sear on it instead. The Best Asian Sea Bass Recipes on Yummly This restaurant style Chinese Steamed Sea Bass is a popular recipe in many Chinese homes for special occasions, and most certainly, during the reunion dinner on the eve of the Chinese New Year. A whole fish, complete with its head and tail, makes a pretty impressive table centrepiece. Season the sea bass fillets with salt and brush over the miso mix, then put onto an oiled baking sheet.

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