Baked Chinese Sea Bass recipe
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Ingredients
- 1 teaspoon sunflower seed oil 1 ¾ pounds whole sea bass, cleaned and scaled 1 lime, cut into 4 slices 6 spring onions, finely chopped into shreds 1 carrot, cut into matchsticks 1 (1 inch) piece fresh ginger, cut into matchsticks 2 cloves garlic, thinly sliced 2 tablespoons light soy sauce 1 teaspoon toasted sesame oil 1 tablespoon chopped fresh cilantro 8 ½ ounces fine Chinese egg noodles 1 tablespoon sunflower seed oil 2 small red onions, thinly sliced 1 clove garlic, thinly sliced 10 ½ ounces bean sprouts 3 tablespoons light soy sauce ¼ cup chopped fresh cilantro, or to taste 1 lime, cut into wedges
Nutrition Info
- 519.9 caloriescarbohydrate: 61.7 gcholesterol: 82.1 mgfat: 11.6 gfiber: 12 gprotein: 48 gsaturatedFat: 1.7 gservingSize: -sodium: 831.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Chinese Sea Bass
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes.
While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well.
Heat oil in a wok, add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes.
Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.