The Crispiest, Gingeriest Seabass
You know that crispy skinned sea bass you get at Chinese restaurants? Well… it’s actually unbelievably easy to make it at home. Ginger here packs a punch.
Z49 A6459
Serves
4
1 Bunch
Spring Onion
1
Chilli
1 Clove
Garlic
400 g
Basmati Rice
250 g
Pak Choi
5 tbsp
Soy Sauce
1 Bunch
Coriander
25 g
Ginger
2 Fillets
Sea Bass

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