BeebRecipes.co.uk
Archive of BBC Food Recipes

Sea bass with spring onion, chilli, garlic and Thai basil with miso glazed aubergine

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Saturday Kitchen
A special dinner blending wonderful Thai flavours, served with sweet glazed deep-fried aubergine. For this recipe you will need a deep-fat fryer.

Method


  1. For the sea bass, preheat the oven to 180C/160C Fan/Gas 4. 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.

  2. Lay the pak choi around the seabass and cover the tray with aluminium foil.

  3. Cook in the oven for 10 minutes with the foil and then remove the foil and cook for a further 10-15 minutes.

  4. For the miso glazed aubergines, heat a deep-fat fryer to 180C, or until a 2cm/1in cube of bread dropped into the oil turns golden-brown and crisp within 1 minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  5. Deep-fry the diced aubergine for 2-3 minutes or until golden-brown and crisp. Set aside to drain on kitchen roll.

  6. In a saucepan, heat the white miso, sugar, honey and 100ml/3½fl oz water. Simmer until it has reduced in volume and turned golden-brown.

  7. To serve, place the diced aubergine onto a serving platter and spoon over the sauce. Place the fish in the centre and garnish with the sesame seeds, micro cress and spring onions. Arrange the baked bak choi around the plate.

Ingredients

  • 1 large wild sea bass or 2 farmed sea bass
  • 2cm/1in fresh ginger, peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1 long red chilli, chopped into rings
  • ¼ bunch fresh Thai basil
  • 4 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp clear honey
  • 4 pak choi, cut in half and core removed

For the miso glazed aubergine

  • 2 aubergines, cut into 2cm/1in cubes
  • 180ml/6fl oz white miso
  • 160g/6oz caster sugar
  • 50g/1¾oz clear honey

To serve

  • 4 tbsp white sesame seeds
  • 4 tbsp black sesame seeds
  • 2 tbsp mixed micro cress
  • 4 spring onions, sliced

Shopping List

Sea bass with spring onion, chilli, garlic and Thai basil with miso glazed aubergine

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!