Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mauritian style sea bass (ginger, chilli & garlic). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mauritian Style Sea Bass (ginger, chilli & garlic) is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mauritian Style Sea Bass (ginger, chilli & garlic) is something that I have loved my whole life.
Lightly season each fillet with salt and pepper. An aromatic sea bass dish that will everyone licking their lips in anticipation. Home » Recipes » Mains » Baked Sea Bass with Chilli and Ginger.
To get started with this particular recipe, we must prepare a few components. You can cook mauritian style sea bass (ginger, chilli & garlic) using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mauritian Style Sea Bass (ginger, chilli & garlic):
- Get couscous
- Make ready 1/4 ginger thinly sliced
- Get 2 clove garlic thinly sliced
- Make ready 1/2 onion sliced into medium semi-circles
- Take 1 tbsp butter salted/unslated
- Get 2 chilli's birdseye deseeded and halved
- Make ready 1/3 tsp mixed herbs
- Make ready 1 tsp oil (any)
- Prepare 2 seabass fillets
- Make ready 1 Bay Leaf
Chilean Sea Bass recipes are the best. 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. Roasted Whole Sea Bass with Fennel, Meyer Lemons, and Cherry Tomatoes. Baked Sea Bass, Pescatarian Diet, Clean Eating, Healthy Eating, Glaze Recipe, Recipe Details, Sea Food, Healthy Options, Basil.
Instructions to make Mauritian Style Sea Bass (ginger, chilli & garlic):
- Lightly season each fillet with salt and pepper
- In a pan heat up oil (any) on medium flame
- First melt the butter in the oil, then add the rest of the prepared ingredients.
- Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
- 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.
- 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.
Chop up the chilli, crush the ginger and garlic, and divide across the parcels with a squeeze of orange and splash of soy sauce. 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. Yotam Ottolenghi's quick sea bass with ginger and garlic. Quick sea bass with ginger and garlic.
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