The sweet and sour sauce, and ginger bring out the best flavor in this sea bass recipe. If desired, you may use oranges to make your sweet and sour sauce and give it that sweet and tangy taste.
Appetizing Sweet and Sour Sea Bass
1 teaspoon Finely grated root ginger
1 tablespoon Finely sliced lemon grass
1 1/2 oz Bean sprouts
1/4 oz Sesame seeds, toasted
2 1/4 oz Pak choi, shredded
1 1/2 oz Oyster mushrooms, torn
3/4 oz Spring onion, finely sliced
1 1/2 oz Shiitake mushrooms, sliced
2 x 3 1/4 oz Sea bass fillets, skinned and boned
Shop bought low-fat sweet and sour sauce
Preheat the oven to 400°F/Gas Mark 6. Cut 2 x 15-inch squares of greaseproof paper and 2 of the same size aluminum foil squares.
In a large bowl mix together the pak choi, bean sprouts, mushrooms and spring onions, then add the ginger and lemon grass. Toss all the ingredients together.
Put a square of greaseproof paper on top of a square of foil and fold into a triangle. Open up and place half the vegetable mix into the center, pour half the sweet and sour sauce over the vegetables and place the sea bass on top. Sprinkle with a few sesame seeds. Fold the foil to make a secure parcel. Repeat to make the second bag.
Place onto a baking tray and cook in the oven for 10 minutes until the foil bags puff with steam.To serve, place on individual plates and snip open at the table so that you can enjoy the wonderful aromas as the bag is opened.
* Serves 2.
Honey is an excellent choice as sweetener in Sweet and Sour Sea Bass. It’s natural and healthy!