{"id":7,"date":"2009-01-25T00:15:33","date_gmt":"2009-01-25T07:15:33","guid":{"rendered":"http:\/\/www.meanboyfriend.com\/overdue\/?p=7"},"modified":"2020-03-22T02:44:04","modified_gmt":"2020-03-22T09:44:04","slug":"oriental-sea-bass-with-spicy-dipping-sauce","status":"publish","type":"post","link":"http:\/\/www.meanboyfriend.com\/overdue\/2009\/01\/oriental-sea-bass-with-spicy-dipping-sauce\/","title":{"rendered":"Oriental Sea Bass with spicy dipping sauce"},"content":{"rendered":"<p><a href=\"http:\/\/www.amazon.co.uk\/Appetite-What-You-Want-Today\/dp\/1841154709\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1232839858&amp;sr=8-1\"><\/a><\/p>\n<p><a href=\"http:\/\/www.amazon.co.uk\/Appetite-What-You-Want-Today\/dp\/1841154709\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1232839858&amp;sr=8-1\"><\/a><\/p>\n<p><a href=\"http:\/\/www.amazon.co.uk\/Appetite-What-You-Want-Today\/dp\/1841154709\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1232839858&amp;sr=8-1\"><\/p>\n<div id=\"attachment_54\" style=\"width: 701px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-54\" class=\"size-full wp-image-54\" title=\"Sea Bass preparation\" src=\"http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass_raw.jpg\" alt=\"Sea Bass preparation\" width=\"691\" height=\"460\" srcset=\"http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass_raw.jpg 691w, http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass_raw-300x199.jpg 300w\" sizes=\"auto, (max-width: 691px) 100vw, 691px\" \/><p id=\"caption-attachment-54\" class=\"wp-caption-text\">Sea Bass preparation<\/p><\/div>\n<p><\/a><\/p>\n<p><a href=\"http:\/\/www.amazon.co.uk\/Appetite-What-You-Want-Today\/dp\/1841154709\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1232839858&amp;sr=8-1\">Appetite by Nigel Slater<\/a><br \/>\nis one of my favourite cookery books. I have to admit that if I&#8217;m<br \/>\ncooking from a recipe, I generally like to follow it &#8211; despite my<br \/>\nwife&#8217;s best attempts to get me to relax, and treat the recipe as a<br \/>\nstarting point rather than a set of rules that have to be followed.<br \/>\n&#8216;Appetite&#8217; doesn&#8217;t generally have recipes, but rather guidelines and<br \/>\nsuggestions &#8211; and it was the book that finally got me to engage in wha<br \/>\nI was cooking, taste as I went along, and gave me some confidence in my<br \/>\nability to produce something edible without strict instructions.<\/p>\n<p>In<br \/>\nthe same vein the quantities here are vague, and can, and should, be<br \/>\nvaried to taste, and depending on how many you are serving.<\/p>\n<ul>\n<li>Enough Sea Bass to go around &#8211; the one above served two, although without any scale clearly difficult o know how big it is!<\/li>\n<li>Chilli &#8211; I used 1<\/li>\n<li>Ginger &#8211; a bit &#8211; lets say about the same amount ginger as you have chilli<\/li>\n<li>Some coriander<\/li>\n<li>Lemon grass<\/li>\n<li>Chinese Rice Wine (a.k.a Shaoxing wine, Shaohsing wine, Shao hsing wine, Hsao Shing wine)<\/li>\n<\/ul>\n<p>Scale and gut the sea bass &#8211; or buy it that way of course &#8211; I take a<br \/>\nslightly peverse pleasure in doing this myself when I have the time.<br \/>\nPut the fish on a piece of foil &#8211; big enough to form an envelope around<br \/>\nthe fish.<\/p>\n<p>Bash<br \/>\nthe lemon grass a bit &#8211; e.g. with a rolling pin &#8211; so it splits a little<br \/>\n(don&#8217;t overdo it &#8211; you don&#8217;t want it in pieces), and stuff it in the<br \/>\ncavity in the fish.<\/p>\n<p>Thinly slice the chilli and ginger into<br \/>\nstrips, and scatter around the fish, add some coriander (stalks and<br \/>\nleaves) &#8211; in the cavity and around. Finally add salt, and a small glass<br \/>\nof rice wine (making sure you&#8217;ve turned the foil up so it stays in the<br \/>\nfoil)<\/p>\n<p>Make an envelope out of the foil, sealing the fish inside.<br \/>\nYou can leave this for an hour or two, or cook immediately if you want.<\/p>\n<p>To<br \/>\ncook, put the oven on about 200 C, I recommend putting the foil parcel<br \/>\nis a shallow tray or dish just in case any liquid leaks out. For a<br \/>\nsmall sea bass it could take as little as 15 minutes &#8211; just check it<br \/>\nregularly after this &#8211; you want it so the flesh pulls away from the<br \/>\nbone easily.<\/p>\n<p>This can be served with plain rice, but Nigel recommends (and I concur) a dipping sauce with it:<\/p>\n<ul>\n<li>Rice wine<\/li>\n<li>Sugar<\/li>\n<li>Chilli<\/li>\n<li>Dark Soy sauce<\/li>\n<li>Lemon or Lime<\/li>\n<\/ul>\n<p>Put equal amounts (by volume) of sugar and rice wine in a pan (for<br \/>\n2-3 people, 6 tablespoons of each). Bring this to the boil, and simmer<br \/>\nuntil it starts to get a bit syrupy &#8211; maybe 5 minutes or so. Finely<br \/>\nslice a chilli (again for 2-3 people 1 will be fine), and add to the<br \/>\nsauce, along with a tablespoon of dark soy (based on the same<br \/>\nquantities) and juice of half a lemon or lime (depends on the juiciness<br \/>\nand size &#8211; basically you don&#8217;t want to water down the sauce too much,<br \/>\nbut just add a bit of zing)<\/p>\n<div id=\"attachment_53\" style=\"width: 701px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-53\" class=\"size-full wp-image-53\" title=\"Sea Bass with Spicy Sauce\" src=\"http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass.jpg\" alt=\"Sea Bass with Spicy Sauce\" width=\"691\" height=\"460\" srcset=\"http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass.jpg 691w, http:\/\/www.meanboyfriend.com\/overdue\/wp-content\/uploads\/2009\/05\/sea_bass-300x199.jpg 300w\" sizes=\"auto, (max-width: 691px) 100vw, 691px\" \/><p id=\"caption-attachment-53\" class=\"wp-caption-text\">Sea Bass with Spicy Sauce<\/p><\/div>\n<p><br id=\"__mce\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Appetite by Nigel Slater is one of my favourite cookery books. I have to admit that if I&#8217;m cooking from a recipe, I generally like to follow it &#8211; despite my wife&#8217;s best attempts to get me to relax, and treat the recipe as a starting point rather than a set of rules that have&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3],"tags":[18],"class_list":["post-7","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","tag-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/posts\/7","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":2,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":66,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/posts\/7\/revisions\/66"}],"wp:attachment":[{"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/categories?post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.meanboyfriend.com\/overdue\/wp-json\/wp\/v2\/tags?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}