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Chinese-style Sea Bass Recipe | Marco Pierre White

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Published on Jan 6, 2011

Watch Chef Marco Pierre White as he runs through how to prepare this deceptively simple Sea Bass recipe. An easy recipe from Knorr.

This Sea Bass in a Bag recipe makes for a quick and classy dish for two. Taking no longer than 20 minutes to prepare, all you need to do is add a seasoned sea bass to some ginger and spring onions, wrap it up with foil, add some white wine, and let it bake. Best served with a light and tasty Chinese sauce that won't take a moment to make.

Ingredients
a thumb-sized piece of fresh root ginger
5 spring onions
1/3 of a red chilli (optional)
75ml Knorr Chicken Stock (made from Knorr Chicken Stock Pot, diluted according to packet instructions)
2 tbsp. olive oil, plus extra for oiling foil
25-50ml soy sauce or reduced salt soy sauce (to your taste)
9-10 sprigs of fresh coriander
small amount of Knorr Fish Stock Cube
a whole sea bass (1 kg approx.), scaled and gutted
50ml dry white wine

You can also find out more about this recipe here:
http://www.knorr.co.uk/recipes/detail...

For more fish recipes from Knorr and Marco Pierre White, please visit:
http://www.knorr.co.uk/article/detail...

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