Grilled Sea Bass with Ginger and Spring Onions

Chef Wittaya Tongsodsean from Toshi reveals his favourite dish
ByJasmine BandaliTuesday , 27 October 2015
Grilled Sea Bass with Ginger and Spring Onions

Chef Wittaya Tongsodsaen at Toshi, Grand Millennium Dubai is famed for his Asian fusion cuisine. A Thai native, who has travelled the world and incorporated flavours from Brunei, Poland and Switzerland into his cooking, reveals his recipe for a fool-proof fish dish

“One of the essentials of Thai culture is making the culinary experience an enjoyable one. We are big believers of invigorating the tastebuds with simple aromatic blends that take very little time and effort. This dish is a true reflection of how a main ingredient shines for itself when just a touch of spice is added to enhance its natural flavour”

300g fresh sea bass
Salt and pepper, to taste
2 tsp chopped garlic
2 tsp chopped ginger
3 tbsp black mushrooms, sliced
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sesame oil
2 tsp cornflour
2 tsp spring onions
2 tsp coriander leaves, chopped
1 large red chilli, chopped
½ tsp fresh ginger, julienned

1 Marinate the sea bass fillet with salt and pepper and place under a moderate grill until cooked, about 6 minutes on each side. Remove from the grill, set on a serving plate and set aside.  
2 Next prepare the sauce. Sauté the garlic, ginger and mushrooms together. Add all the seasonings and stir to combine.
3 Make a paste from the cornflour by adding 4 to 5 tablespoons of water and stir this into the sauce as well to thicken.
4 Pour the sauce over the fish, garnish with red chilli, julienned ginger, spring onions and coriander leaves.
5 Serve with plain boiled rice. 




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