‘Flaming Bastard’ sea bass or wild salmon

Allow for the time to marinate the sauce (a few hours?). 

  • Fresh sea bass or fresh wild salmon on the bone
  • 20 thin slices of fresh ginger
  • 250 ml of soy sauce
  • 2 red chillies, sliced thinly
  • 6 spring onions
  • Freshly ground salt and pepper to taste
  1. Firstly and most importantly: open a bottle of your favourite wine – and then you are ready to begin!
  2. Mix the soya sauce, ginger, chillies and spring onions together marinating stuff
  1. Leave the sauce to marinate for a few hours (do not marinate the fish). Continue to enjoy the wine.
  2. After a few hours, make a slit in the side of the fish.fish
  3. Drain the ginger, chillies and spring onions – setting aside the soy sauce – stuff the fish with these ingredients and just a small amount of the soy sauce.
  4. Preheat the oven to 190ºC/375ºF
  5. Take two sheets of tin foil and make a bag to cook the fish in (to make the bag put 2 pieces on top of each other, fold three sides in and leave 1 side open).
  6. Put the stuffed fish inside and pour the remaining soy sauce over the fish, then seal up the bag well and put it in the oven for about 30 minutes (say about 15 minutes per inch (2.5 cm) of thickness in the thickest spot of your fish).
  7. Break open the foil carefully and put the fish back in the oven for 5-10 minutes to crisp slightly. (You can leave the fish in the foil, but remove the top layer of foil to expose the fish.)baked fish
  8. Serve with a nice healthy salad and more wine – hope you like it!eated fish
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