Gok and Poppa Wan's sea bass with ginger
Following their journey through the heart of Hong Kong, Gok's in the kitchen cooking live with the very man who taught him everything he knows about Chinese food - Poppa Wan.
They'll be sharing another family recipe for sea bass with ginger, spring onion and dragon oil!
Serves: 4Preparation time: 10 minutesCooking time: 25-30 minutes
Ingredients
For the pickled ginger6cm piece of fresh ginger, peeled and very finely sliced2 teaspoons rice vinegar
For the fish1 x 1kg whole sea bass, gutted, scaled and cleanedSalt and ground white pepper1 tablespoon Shaoxing rice wine (dry sherry will also work) 1 tablespoon light soy sauce1 teaspoon sesame oil3cm piece of fresh ginger,peeled and cut into matchsticks2 spring onions, cut into matchsticks
For the dragon oil:
150ml vegetable oil Drizzle sesame oilSmall splash fish sauceDrizzle light soy sauceRed chilli, finely slicedPinch sliced spring onion3 pieces of finely sliced garlic
To serve:
Jasmine riceSliced fennel roasted with a little oil
Method
To make the pickled ginger, mix together the ginger and rice vinegar and leave to stand while you prepare the fish
Preheat the oven to 200°C/400°F/gas 6. Line a baking tray with a sheet of tin foil, and place a sheet of baking paper over the tin foil. Place the sea bass in the centre.
To prepare the fish, make 3 or 4 slits along the flesh at right angles to the spine, cutting until you almost hit the bone. Season with salt and pepper. Drizzle over the Shaoxing rice wine, soy sauce and sesame oil. Scatter the ginger and spring onions over the top. Gather the foil and paper up at the edges into a package and seal well, then put the baking tray into the preheated oven and roast for 20–30 minutes depending on size, or until the fish is cooked through and flakes away easily from the bone.
To make the dragon oil, heat the vegetable oil in a small saucepan. Add the sesame oil, fish sauce, light soy, chilli, spring onion and garlic into a bowl. Once the oil is hot pour into the bowl.
Remove the cooked fish from the oven. Carefully open the package and baste the fish with the liquid in the package. Place the fish on a serving plate.
Drain the pickled ginger from the vinegar, return to the bowl and add a little of the cooking juices from the fish
Spoon the Dragon oil over the fish. Serve with and pickled ginger.