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Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Mix soy sauce, oyster sauce, fish sauce, sesame oil, mirin, honey and the juice and zest of 1 orange in a bowl.
3 tbsp Soy sauce
1 tbsp Fish sauce
1 tbsp Sesame oil
1 tbsp Mirin
1 tbsp Honey
1 Orange or Lime
Step 2
Score the whole seabass three times on each side with a sharp knife, cutting down to the bone. This lets the marinade penetrate and helps the fish cook evenly.
2 Seabass
Step 3
Rub the marinade all over and inside the cavity of each fish. Leave to marinate for at least 20 minutes.
Step 4
Toast Sichuan peppercorns until fragnant then lightly crush in a pestle and mortar.
1 tbsp Sichuan peppercorns
Step 5
Combine the toasted peppercorns lemongrass stalks, bashed and finely sliced, fresh ginger, red chillies and garlic cloves.
1 Lemongrass stalks
1 Fresh ginger
6 Spring onions
2 tbsp Fresh coriander
2 Red chilli
2 Garlic cloves
Step 6
Stuff half the aromatics inside the cavity of each fish and scatter the rest on top.
Step 7
Preheat oven to 200°C fan. Tear two large sheets of foil or baking parchment, big enough to wrap the fish with room to spare.
Step 8
To the foil, add vegetables. I like to use fennel and spring onions, but you use whatever you fancy. Place the fish in the centre of its parchment sheet, drizzle over any remaining marinade. Fold the parchment over the fish and crimp the edges tightly to seal so no steam should be able to escape. Place on a baking tray.
Step 9
Bake for 25 minutes depending on the size of the fish. The parcel will puff up, which is exactly what you want.
Step 10
Remove from the oven and rest, still sealed, for 3 minutes before serving.
Step 11
Bring the sealed parcels to the table. Open them at the moment of serving.
Step 12
Finish with coriander and a squeeze of lime. Serve immediately with sushi rice.
For
2
M
I
2
Seabass, whole, scaled & gutted (approx 400g each)
1
Lemongrass stalks, bashed & finely sliced
1
Fresh ginger, thumbsize piece, sliced
6
Spring onions, sliced
2
tbsp
Fresh coriander, roughly torn
2
Red chilli, optional
1
tbsp
Sichuan peppercorns, lightly crushed
3
tbsp
Soy sauce
1
tbsp
Oyster sauce
1
tbsp
Fish sauce
1
tbsp
Sesame oil
1
tbsp
Mirin
1
tbsp
Honey
2
Garlic cloves, finely sliced
1
Orange or Lime, juice & zest
Only visible to you
Made it?
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M
Martin H
20 days ago
Delicious!
Like
Reply
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James O'Sullivan
18 days ago
Thanks, Martin! Happy you enjoyed it.
Like
Reply
Cancel
Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Mix soy sauce, oyster sauce, fish sauce, sesame oil, mirin, honey and the juice and zest of 1 orange in a bowl.
3 tbsp Soy sauce
1 tbsp Fish sauce
1 tbsp Sesame oil
1 tbsp Mirin
1 tbsp Honey
1 Orange or Lime
Step 2
Score the whole seabass three times on each side with a sharp knife, cutting down to the bone. This lets the marinade penetrate and helps the fish cook evenly.
2 Seabass
Step 3
Rub the marinade all over and inside the cavity of each fish. Leave to marinate for at least 20 minutes.
Step 4
Toast Sichuan peppercorns until fragnant then lightly crush in a pestle and mortar.
1 tbsp Sichuan peppercorns
Step 5
Combine the toasted peppercorns lemongrass stalks, bashed and finely sliced, fresh ginger, red chillies and garlic cloves.
1 Lemongrass stalks
1 Fresh ginger
6 Spring onions
2 tbsp Fresh coriander
2 Red chilli
2 Garlic cloves
Step 6
Stuff half the aromatics inside the cavity of each fish and scatter the rest on top.
Step 7
Preheat oven to 200°C fan. Tear two large sheets of foil or baking parchment, big enough to wrap the fish with room to spare.
Step 8
To the foil, add vegetables. I like to use fennel and spring onions, but you use whatever you fancy. Place the fish in the centre of its parchment sheet, drizzle over any remaining marinade. Fold the parchment over the fish and crimp the edges tightly to seal so no steam should be able to escape. Place on a baking tray.
Step 9
Bake for 25 minutes depending on the size of the fish. The parcel will puff up, which is exactly what you want.
Step 10
Remove from the oven and rest, still sealed, for 3 minutes before serving.
Step 11
Bring the sealed parcels to the table. Open them at the moment of serving.
Step 12
Finish with coriander and a squeeze of lime. Serve immediately with sushi rice.
For
2
M
I
2
Seabass, whole, scaled & gutted (approx 400g each)
1
Lemongrass stalks, bashed & finely sliced
1
Fresh ginger, thumbsize piece, sliced
6
Spring onions, sliced
2
tbsp
Fresh coriander, roughly torn
2
Red chilli, optional
1
tbsp
Sichuan peppercorns, lightly crushed
3
tbsp
Soy sauce
1
tbsp
Oyster sauce
1
tbsp
Fish sauce
1
tbsp
Sesame oil
1
tbsp
Mirin
1
tbsp
Honey
2
Garlic cloves, finely sliced
1
Orange or Lime, juice & zest
Only visible to you
Made it?
Cancel
M
Martin H
20 days ago
Delicious!
Like
Reply
Cancel
James O'Sullivan
18 days ago
Thanks, Martin! Happy you enjoyed it.
Like
Reply
Cancel
