Wok fried teriyaki sea bass
Season the sea bass with a little salt and pepper, then make three cuts on the skin side. Heat a large wok or frying pan with 2 tbsp. of oil and fry the sea bass skin side down for 3 minutes. Turn over and cook for a further 2 minutes then pop the fish onto a warm plate and keep warm. The sea bass may need to be cooked in two batches. Heat the last tbsp. of oil in the wok and fry the ginger, garlic and chilli for about 1 minute. Then add the spring onions and Teriyaki marinade. Bring to the boil and pour over the fish. Scatter a little coriander and serve with steamed rice or noodles.
Preparation time: 40 mins
Per portion: 1156 kJ / 276 kcal
Ingredients for 4 portions:
- > 4 sea bass fillets, halved
- > 4 tbsp. groundnut oil
- > 8 cm piece of fresh ginger, peeled and thinly shredded
- > 3 garlic cloves, peeled and thinly sliced
- > 3 large red chillies, deseeded and thinly shredded
- > 4 spring onions, thinly shredded
- > 4 tbsp. Kikkoman Teriyaki marinade
- > Fresh coriander, chopped
- > Lime wedges to serve
This recipe goes also well with Kikkoman Sukiyaki stir-fry sauce.
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