Chinese-style Sea Bass

Directions

1. Pre-heat the oven to 220°C/Gas Mark 7.
2. First prepare the sauce for the sea bass. Peel and finely chop two-thirds of the root ginger. Cut two of the spring onions into fine, long shreds. Very finely chop a third of the red chilli, starting from the base, rather than the top, to avoid the hot seeds. In a bowl, mix together the chopped ginger, spring onion, chilli, Knorr Chicken Stock and 1 tbsp olive oil. Add in a little soy sauce at a time, tasting as you go, until you’re happy with the flavour. Add in 4 sprigs of fresh coriander and set aside until required.
3. I like to season my fish with a Knorr Stock Cube. I think it gives a better flavour than traditional seasoning. Simply crumble a small piece of the Knorr Fish Stock Cube into a small bowl, add in the remaining olive oil and mix together to form a paste, making sure to thoroughly dissolve the stock cube in the olive oil. Using your fingers, spread the paste inside the sea bass  and also use the paste to coat the outside of the fish on both sides.