If there’s one food I love, that food is fish! And if there’s one food that a microwave oven cooks really well, yes you guessed it… it’s fish! This microwave Sea Bass with Ginger and Spring onion is a Chinese inspired recipe. My microwave version of the Chinese classic is simple, quick and super tasty. You won’t be able to tell the difference between this and anything your favourite Chinese restaurant will serve you it’s that good!
For best results when cooking most meats and fish you should allow at least around one hour for the seasonings to marinate through the food. If you simply don’t have the time then don’t worry because there are ways!
- A flat, rectangular or oval shaped microwave safe glass or Pyrex dish
- Two fresh, cleaned and scaled, whole sea bass. (Always get them to clean and scale the fish in the shop when you buy it)
- Four whole spring onions / scallions
- 1 tbspn of crushed or finely chopped fresh ginger.
- 1 tspn of crushed dried red chilli pepper
- 1/4 cup of water
- Give the sea bass a rinse under a cold tap and place in the dish
- Chop each spring onion at an angle into 1 cm slices
- Finely chop or crush the ginger.
- Sprinkle the spring onion, ginger and the red chilli pepper over the sea bass
- Gently rub the mix into the skin and stuff some of it inside of the sea bass
- Sit the sea bass on some of the the excess seasoning and sprinkle any remaining seasoning over the top of the fish
- Pour the water into the dish and cover the dish will cling film
- Put the dish in the microwave for 5 minutes and cook on full power. Turn over the sea bass and put it back into the microwave for another 3 minutes on full power
Microwave Sea Bass with Ginger and Spring Onion goes well with plain rice. A beer or white wine are the best drinks to have with fish as they clean your taste buds so that you can fully enjoy the flavour.
Microwave Sea Bass with Ginger and Spring Onion Tips
Whole fish will contain tiny sharp bones which could choke you to death if you’re not careful. Don’t worry though because all you need to do is just be careful when you’re eating it not just pick up big chunks of it and stuff down your gullet. To get rid of most of the bones…
- After the fish is cooked, use your knife to cut of the head and then cut the fish down the middle to separate it in two.
- Pull out the spine with the tail still attached
- Use the knife to lift out any remaining bones along the fishes’ back and belly
- While eating, take small pieces at a time into your mouth and while chewing gently, use your tongue to feel around for any stray bones you may have missed