Szechuan Sea Bass

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    321

Szechuan peppercorns add flavorsome heat to this light and tasty fish dish.

recipe updated Jun 28, 2019

Ingredients

  • Olive oil spray icon
    Olive oil spray
    3g
  • Garlic clove icon
    Garlic clove
    18g
  • Ginger icon
    Ginger
    11g
  • Fresh chili icon
    Fresh chili
    40g
  • Scallion icon
    Scallion
    90g
  • Black peppercorns icon
    Black peppercorns
    4g
  • Tomato purée icon
    Tomato purée
    30ml
  • Chili sauce icon
    Chili sauce
    18g
  • Soy sauce icon
    Soy sauce
    74ml
  • Rice vinegar icon
    Rice vinegar
    44ml
  • Chicken stock icon
    Chicken stock
    100ml
  • Sea bass icon
    Sea bass
    600g
  • Salt icon
    Salt
    as needed
  • Scallion icon
    Scallion
    90g
  • Red bell pepper icon
    Red bell pepper
    300g
  • Pak choi icon
    Pak choi
    500g
  • Water icon
    Water
    74ml

Tools

  • kCook icon Parchment paper
  • kCook icon Pastry brush
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Frying pan
  • kCook icon Frying pan
  • kCook icon Plate

Step preview

  1. Prep and set aside garlic clove: finely chopped
  2. Prep and set aside ginger: finely chopped
  3. Prep and set aside scallion: finely chopped
  4. Prep and set aside black peppercorns: crushed
  5. Prep and set aside sea bass: skinned
  6. Prep and set aside scallion: sliced
  7. Prep and set aside red bell pepper: cored, deseeded & sliced
  8. Pre-heat - 200°C
  9. Get a clean frying pan
  10. Add olive oil spray
  11. Heat in frying pan - medium heat
  12. Add prepared garlic clove
  13. Add prepared ginger
  14. Add fresh chili
  15. Add prepared scallion
  16. Fry in frying pan until softened - 3 min
  17. Add prepared black peppercorns
  18. Add tomato purée
  19. Add chili sauce
  20. Fry in frying pan while stirring occasionally - approx 10 sec
  21. Add soy sauce
  22. Add rice vinegar
  23. Add chicken stock
  24. Simmer in frying pan until thickened - 3 min
  25. Prepare a clean baking sheet with parchment paper
  26. Add prepared sea bass
  27. Slice lengthwise
  28. Season with salt
  29. Spoon sauce into fish
  30. Brush
  31. Cook until just cooked - 15 min, 200°C
  32. Get a clean frying pan
  33. Add olive oil spray
  34. Heat in frying pan - medium heat
  35. Add prepared scallion
  36. Fry in frying pan until softened - 2 min
  37. Add prepared red bell pepper
  38. Add pak choi
  39. Add water
  40. Fry in frying pan until tender - 4 min, medium heat
  41. Stir soy sauce
  42. Transfer vegetables to 4 plates
  43. Divide fish between 4 plates
  44. Serve immediately
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