This Jamie Oliver Chilli and Ginger Whole Sea Bass Ginger, Chilli & Zingy Lime is a fragrant and healthy recipe, which uses whole sea bass and ginger. It’s a restaurant-quality dish, ready in about 30 minutes.
Jamie Oliver Chilli and Ginger Whole Sea Bass Ginger, Chilli & Zingy Lime Ingredients
- 1 x 1.5kg whole sea bass, scaled, gutted, gills removed (from sustainable sources)
- 5 spring onions
- 1 fresh red chilli
- 5cm piece of ginger
- 1 bunch fresh coriander (30g)
- 1 lime
- low-salt soy sauce
- sesame oil
How To Make Jamie Oliver Chilli and Ginger Whole Sea Bass Ginger, Chilli & Zingy Lime
- Prep the fish: Score the sea bass on both sides at 2cm intervals, cutting about 1cm deep. Season inside and out with sea salt.
- Chop the aromatics: Thinly slice the spring onions and chilli, peel and finely chop the ginger, and slice the coriander stalks. Reserve some coriander leaves for garnish.
- Stuff the fish: Mix the aromatics on a board. Stuff the mixture into the cavity and cuts of the fish. Squeeze over lime juice and toss the squeezed halves into the tray.
- Add flavor: Splash with soy sauce and cover the steamer tray with the lid.
- Steam the fish: Fill the oven steamer pocket with 1 litre of water. Steam the fish for 25 minutes, or until cooked through.
- Serve: Plate over fluffy rice. Drizzle with juices from the tray, a little sesame oil, and scatter with reserved coriander leaves.
Recipe Tips
- Can I steam without a steam oven? Yes, use a bamboo steamer or place a steaming rack in a large covered wok.
- How to tell when sea bass is done? The flesh should flake easily and be opaque throughout.
- What sides go well with this? Jasmine rice, stir-fried greens, or cucumber salad pair beautifully.
- Can I use another fish? Yes, trout or snapper are good substitutes.
- How spicy is this dish? Mild to medium; deseed the chilli to reduce heat.
What To Serve With Chilli and Ginger Whole Sea Bass
Pair this light and flavorful dish with:
- Steamed jasmine or basmati rice
- Stir-fried bok choy or pak choi
- Cucumber and sesame salad
- Pickled radish or daikon
- Light miso soup
How To Store Chilli and Ginger Whole Sea Bass
Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently.
Freeze: Not ideal, but cooked fish can be frozen for up to 1 month. Thaw and reheat carefully.
Chilli and Ginger Whole Sea Bass Nutrition Facts
- Calories: 410 kcal per serving
- Fat: 11g
- Saturates: 0.5g
- Sugars: 3g
- Salt: 1.5g
- Protein: 70g
- Carbs: 4g
- Fibre: 1.6g
FAQs
Can I bake the sea bass instead?
Yes, wrap in foil and bake at 200°C for about 25 minutes.
Is sesame oil necessary?
It’s optional but adds a nice nutty finish.
Can I use dried herbs instead of fresh?
Fresh gives the best result, but dried can work in a pinch—use sparingly.
How to avoid overcooking the fish?
Check at the 20-minute mark—fish cooks fast when steamed.
Can I prep the fish in advance?
Yes, stuff and season up to a few hours ahead, then steam fresh.
Jamie Oliver Chilli and Ginger Whole Sea Bass Ginger, Chilli & Zingy Lime
Description
A quick, fragrant steamed sea bass recipe with bold flavours from ginger, chilli, lime, and fresh herbs.
Ingredients
Instructions
- Score fish, season inside and out.
- Slice spring onion, chilli, ginger, and coriander stalks.
- Stuff fish with aromatics and lime juice.
- Add soy sauce and lime halves to tray.
- Steam for 25 minutes until fish is cooked.
- Serve over rice with juices, sesame oil, and coriander leaves.
Notes
- If you don’t have a steam oven, use a bamboo steamer or a rack inside a wok with a tight-fitting lid.
