Prep 5 mins
Cook 8 mins
A flavorful, light-tasting sauce that works well with rice and fruit salad for a summer dinner.
- 1 lime
- 3⁄4 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oil
- 2 cloves garlic
- 1⁄4 teaspoon red pepper
- 1⁄4 teaspoon black pepper
- 4 (6 ounce) sea bass fillets or 4 (6 ounce) sea bass fillets
- Grate the zest from the lime and extract the juice.
- Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
- Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.
I took my fellow Aussie's advice, and reduced the soy (to 1 tablespoon). And, as we didn't have any chilli flakes, added 1 tablespoon of sweet chilli sauce. We bought a couple of whole Trevally (no Sea Bass avaiable),skinned them, slashed them to the bone, brushed them with the mix and broiled them. Fantastic. I'm not much of a fish eater, but thought it was the best fish I had eaten in YEARS!
This was quite nice. I enjoyed the mixture of flavours. I found the flavour a little bit too strong though, maybe too much soy sauce for me. It overshadowed the lime and ginger flavours too much. I found it difficult to eat the whole piece of fish because of this. I would like to reduce the soy sauce to just a few drops next time.