THE ZESTY GINGER FIN

(Our Play on Spanish Baked Sea Bass with Ginger)

THE ZESTY GINGER FIN

Ingredients: 1 Whole Sea Bass (cleaned), 30g Fresh ginger (grated), 2 cloves Garlic (minced), 1 tsp White pepper, 1 tsp Saffron, 50ml Olive oil, 1 Lemon (juiced)...

Ingredients

  • 1 Whole Sea Bass (cleaned)
  • 30g Fresh ginger (grated)
  • 2 cloves Garlic (minced)
  • 1 tsp White pepper
  • 1 tsp Saffron
  • 50ml Olive oil
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Score the fish; rub with oil, ginger, garlic, and spices.
  2. The Bloom Add a tiny 10ml splash of water to the ginger rub to ensure it penetrates the scores.
  3. The Scorch Roast at 200°C for 15 minutes until the skin is charred and the flesh is opaque.
  4. The Final Flourish Finish with a massive hit of raw parsley and fresh lemon juice.

Cuisine: Spanish

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