A deceptively simple dinner, this eminently Instagrammable sea bass dish looks almost as good as it tastes. One of the fish recipes featured in James Haskell’s Cooking For Fitness book, it’s simpler than you might think to put together.

Haskell’s pro tip: “You’ll know the whole fish is cooked through when the backbone can be removed easily, pulling it away by the tail first.”

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ea Bass with Ginger and Tamari
Clive Bozzard-Hill/PA
ea Bass with Ginger and Tamari
Print Recipe
Nutrition Facts
Sea bass with ginger and tamari, boiled rice and edamame beans
Amount Per Serving
Calories 1285 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Cholesterol 720mg240%
Sodium 2142mg93%
Potassium 2916mg83%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 3g3%
Protein 175g350%
Vitamin A 1297IU26%
Vitamin C 40mg48%
Calcium 218mg22%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

Sea bass with ginger and tamari, boiled rice and edamame beans

A zingy fish supper that's quick and simple to put together
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Servings: 2
Calories: 1285kcal
Author: James Haskell

Equipment

  • Saucepans
  • Roasting tray

Ingredients

  • 180 g brown rice
  • 80 g edamame beans
  • 1/2 small bunch coriander finely chopped
  • 2 whole sea bass
  • 2 garlic cloves finely chopped
  • 1 cm piece of ginger finely chopped
  • 1 red chilli finely chopped
  • 3 tbsp tamari or soy sauce
  • 4 spring onions finely chopped

Method

  • Preheat your grill to high.
  • Place the rice in a saucepan and cover it with water. Bring the pan to boil and cook for 10 minutes, or according to the pack instructions. Drain away any excess water, put the rice back into the saucepan and then set it aside. Now bring a small saucepan of water to the boil and carefully add the edamame beans. Boil the beans for five minutes before draining and mixing together them with the rice. Stir in the finely chopped coriander.
  • Place the sea bass on a roasting tray skin-side up. Sprinkle the garlic, ginger and chilli over the fish. Spoon over the tamari and place the tray under the hot grill. Cook for 15 minutes. Baste the fish with the sauce in the roasting tray.
  • Divide the rice between two plates and then top with the fish. Spoon over any excess sauce, scatter the spring onions over the fish, and serve.

Nutrition

Calories: 1285kcal | Carbohydrates: 79g | Protein: 175g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 720mg | Sodium: 2142mg | Potassium: 2916mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 40mg | Calcium: 218mg | Iron: 11mg

Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing.

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