Asian Style Sea Bass

• 1 piece ginger - thinly sliced
• white wine Splash of
• sesame oil Splash of
• soy sauce Splash of
• chicken
• 2 spring onions sliced lengthways
• 1 whole seabass about 1kg
• extra-virgin olive oil
• 1 teaspoon ginger KNORR Professional, Puree

1. Preheat the oven to 180 degrees. Oil a sheet of foil - in preparation to cook en papillote.
2. Mix the KNORR Chicken Paste Bouillon and a dash of olive oil in a bowl, and rub the paste inside and outside the fish.
3. Lay the fish on the prepared foil, pour the wine over the fish and fold the foil around it. Transfer to the oven for 15-17 minutes after warming the fish on an oven tray over a heated hob.
4. In a bowl, mix the KNORR Professional Ginger Puree with a dash of Soya Sauce and the sesame seed oil. Set aside. Slice the fresh ginger, and add to a saucepan of water. Once the water is boiled, pour over the spring onions to wilt.
5. Open the foil package, arrange the wilted ginger and spring onion on top.
6. Pour over the prepared ginger and soya sauce and garnish with coriander .

ginger, white wine, sesame oil, soy sauce, chicken, spring onions, extravirgin olive oil, ginger knorr

Taken from www.yummly.com/recipe/Asian-Style-Sea-Bass-378988 (may not work)