Korean braised sea bass

Name: Korean braised sea bass
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 whole sea bass; 1 onion, finely sliced; 1 salad onion, sliced; 1 green chilli, finely chopped; black or white sesame seeds, to serve

Whole fish make such a great centrepiece for a celebration, but this recipe works just as well with fillets – simply adjust the cooking time accordingly.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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4 whole sea bass
1 onion, finely sliced
1 salad onion, sliced
1 green chilli, finely chopped
black or white sesame seeds, to serve

Braising sauce

120ml soy sauce
120ml Cooks' Ingredients Mirin Rice Wine
3 clove/s garlic, crushed
10g ginger, finely chopped
1 tbsp red miso
1 tbsp Cooks’ Ingredients gochujang paste
1 tbsp fish sauce
1 tbsp mild chilli powder

Score both sides of the fish with a sharp knife. Prepare the braising sauce: in a bowl, use a fork to mix all the sauce ingredients together; set aside.
In a wide, lidded pan (or flameproof casserole dish) that’s big enough to fit all the fish, add the onion slices, then arrange the sea bass on top. Pour over the braising to about halfway up the level of the fish. Baste the sea bass with this liquid, then set the pan over a medium-high heat and cover with a lid. Cook for 20-25 minutes, lifting the lid every few minutes to baste the fish, until it is cooked through, firm, opaque and the flesh flakes easily.
Using 2 spatulas (or similar), carefully transfer the sea bass to a warm serving platter, arrange the braised onion around it, then pour over the sauce. To serve, scatter over the salad onion, chopped green chilli and the sesame seeds.

Typical values per serving when made using specific products in recipe