Red braised sea bass fillets
In a small bowl, mix together the ginger, Kikkoman Less Salt soy sauce, orange juice, chilli sauce, yellow bean sauce, fish stock and sugar, stirring until the sugar dissolves.
Rinse the fish fillets and pat them dry with absorbent kitchen paper. With a small sharp knife, cut several slashes diagonally through the skin of each fillet.
Heat the oil in a large, non-stick frying pan, add the fillets skin side down and cook for 3 minutes. Turn them over and cook for a further 2 minutes. Drain and set aside.
Pour the soy sauce mixture into the pan and bring to a simmer. Return the fish to the pan and baste the sauce over the fillets.
Cook gently over a low heat for 5 minutes, turning the fillets over halfway or spooning the sauce over them regularly if you are worried about breaking them.
Serve the fish with the braising sauce spooned over. Accompany with egg noodles and vegetables of your choice.
Yellow bean sauce, also called soya bean sauce, is available from oriental food stores and larger supermarkets.
Slashing the skin of the fish helps the fillets absorb flavour from the braising sauce as they cook.
Recipe as PDF
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