Sea bass fried with ginger and tomatoes
Crispy sea bass fried with ginger and sour tomatoes served with a spicy kimchi soy sauce. This fusion dish balances delicate fish with bold asian accents.
Preparation
Step 1
2 sea basses, each weighing approx. 350 g – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Remove the scales from the fish, and wash and dry it. Score the skin of the fish on both sides with a knife. Coat the fish with the Kikkoman Kimchi Chili Sauce and set aside.
Step 2
400 g cherry tomatoes – 1 shallot onion – 3 cm ginger – 2 sticks of celery – 2 garlic cloves – 50 ml oil for frying
Dice the tomatoes and onion. Slice the ginger and celery. Chop the garlic. Heat the oil in a pan. Fry the fish briefly on both sides until golden brown.
Step 3
200 ml white wine – 4 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 10 Thai basil leaves – 1 pinch of pepper – ½ tsp of sugar
Add the onion and celery to the fish and fry until soft. Add the ginger, garlic and tomatoes. Pour in the wine and cook until the alcohol evaporates. Add the Kikkoman Less Salt Soy Sauce and cook until the liquid evaporates. At the end of cooking, season with the sugar, pepper and freshly torn or chopped Thai basil leaves.
Recipe-ID: 1442
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/6/csm_Kikkoman_Naturally_Brewed_Less_Salt_Soy_Sauce_150ml_Dispenser_EN_vegan_73d375867e.webp "[Translate to Englisch (EU):]")
2 sea basses, each weighing approx. 350 g – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Remove the scales from the fish, and wash and dry it. Score the skin of the fish on both sides with a knife. Coat the fish with the Kikkoman Kimchi Chili Sauce and set aside.
400 g cherry tomatoes – 1 shallot onion – 3 cm ginger – 2 sticks of celery – 2 garlic cloves – 50 ml oil for frying
Dice the tomatoes and onion. Slice the ginger and celery. Chop the garlic. Heat the oil in a pan. Fry the fish briefly on both sides until golden brown.
200 ml white wine – 4 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 10 Thai basil leaves – 1 pinch of pepper – ½ tsp of sugar
Add the onion and celery to the fish and fry until soft. Add the ginger, garlic and tomatoes. Pour in the wine and cook until the alcohol evaporates. Add the Kikkoman Less Salt Soy Sauce and cook until the liquid evaporates. At the end of cooking, season with the sugar, pepper and freshly torn or chopped Thai basil leaves.
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