Sticky Asian fish

0
842
Serves 2

1 tbsp sesame oil
½ a red chilli, finely chopped
3 tbsp honey
1 tbsp soy sauce
2cm piece of ginger, peeled and grated
1 garlic clove, crushed
Juice of ¼ lime
Black pepper
2 fillets of sea bass, skin on
½ tsp cornflour
1 tbsp brown sugar

To serve:
Handful of fresh coriander, torn
½ red chilli, finely sliced
1 spring onion, chopped
Lime wedges
Rice or salad

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a small bowl combine the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl. Season with black pepper.
  3. Place the sea bass fillets on a baking tray, skin-side down. Sprinkle them with the cornflour and gently rub it into the fish.
  4. Spoon on the honey-soy sauce mixture. Sprinkle on the sugar and place in the oven to cook for 8-10 minutes until thoroughly cooked, basting with the sauce in the tray halfway through.
  5. Remove from the oven and baste again with the sauce. Transfer to serving plates and scatter with coriander, slices of chilli and spring onion.
  6. Serve with lime wedges and some boiled rice or salad.

Per serving: 318kcals, 9.5g fat (1.6g saturated), 34g carbs, 25.1g protein, 0.5g fibre, 0.542g sodium