Sichuan-Style Sea Bass with Wok-Fried Vegetables

Healthy, flavorful Asian-style sea bass served with a quick stir-fry of mangetout and bok choi in a savory sauce.

Healthy Seafood Stir-Fry High-Protein Sichuan

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

14.6g

per serving

58.2 g total

Fat

32.6g

per serving

130.4 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

tbsp

tbsp

tbsp

Liquids

110

Chicken Stock

tbsp

Water

NutsSeeds

clove

Garlic

peeled, finely diced

OilsFats

tbsp

tbsp

Seafood

piece

Sea Bass

350g fillets, cleaned, gutted, skin scored

Vegetables

tbsp

Ginger

fresh, chopped

piece

Chilli

finely chopped

piece

Spring Onion

finely chopped

piece

Spring Onion

finely sliced

150

Mangetout

finely sliced

head

Bok Choi

root removed, leaves separated

Method

Preheat the oven to 200°C.

Stir-fry garlic, ginger, chillies, and spring onions in 15ml of smoking vegetable oil for 3 minutes.

Add chilli-bean paste and fry for 1 minute before adding soy sauce, vinegar, and 110ml stock.

Simmer the mixture with sesame oil until thickened, then remove from heat.

Brush sea bass fillets with the sauce on a baking tray and bake for 20 minutes.

Fry spring onions in 30ml of smoking vegetable oil for 2 minutes.

Add mangetout, bok choi, and 3 tbsp water and stir-fry for 3 minutes until tender.

Stir in the soy sauce and sesame oil.

Plate the vegetables, top with a sea bass fillet, and spoon over remaining sauce.