How to Cook Yummy Mauritian Style Sea Bass (ginger, chilli & garlic)

Mauritian Style Sea Bass (ginger, chilli & garlic). The fish will be almost cooked through. Turn back onto skin and cook through out, when fish shrinks on the sides a little. Serve with Sundried Tomatoes & Garlic Couscous, alternatively try lemon and herbs couscous or harrissa.

We are soon opening our own restaurant where we will focus on, you guessed it, Ceviche. Mauritian Style Sea Bass (ginger, chilli & garlic) Mauritian style Sea Bass served with Long Stem Broccoli And Sundried Tomatoes and Garlic Couscous tammie.montgomery. Slash the skin of the sea bass two or three times, width-ways to help prevent the fish from curling when frying, then dust the fish with the cornflour (cornstarch). You can have Mauritian Style Sea Bass (ginger, chilli & garlic) using 10 ingredients and 6 steps. Here is how you achieve it.

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

1. Prepare of couscous.
2. It's 1/4 of ginger thinly sliced.
3. You need 2 clove of garlic thinly sliced.
4. It's 1/2 of onion sliced into medium semi-circles.
5. Prepare 1 tbsp of butter salted/unslated.
6. You need 2 of chilli's birdseye deseeded and halved.
7. You need 1/3 tsp of mixed herbs.
8. It's 1 tsp of oil (any).
9. Prepare 2 of seabass fillets.
10. Prepare 1 of Bay Leaf.

Home » Recipes » Mains » Baked Sea Bass with Chilli and Ginger. Baked Sea Bass with Chilli and Ginger. Eat this sea bass with nothing more than a small bowl of jasmine rice. The rice will absorb the sauce in which the fish has been cooked and the sea bass will be tender, aromatic and comforting.

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

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..

For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. Whisk together the ginger, garlic, lime juice and fish sauce. Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side. Foil-baked fish with garlic, ginger and chilli. In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar.