Whole roasted Sea Bass with Soy sauce, Ginger and Chilies

The combination of the salty sauce with the white buttery meat is incredible. You end up dipping every piece of the fish into that sauce and wish there was more.

This recipe is inspired by Ottolenghi's similar recipe in his book "Simple."

Ingredients:

• 2 whole sea bass (scaled, gutted, and rinsed)

• 3 1/2 tbsp light soy sauce

• 2 tbsp sesame oil

• 2 tbsp white wine vinegar

• 7 tbsp water

• 2 red chilies

• 6 green onions

• 4 cm piece of ginger (peeled)

• Salt

Instructions:

1. Preheat the oven to 220°C (425°F).

2. In a saucepan over high heat, combine soy sauce, sesame oil, vinegar, and water. Whisk the ingredients together while cooking for about 2 minutes, then set aside.

3. Make 3 diagonal cuts on both sides of each fish. Rub salt on both sides as well as inside the fish.

4. Cut all 6 green onions into 4 cm chunks, setting half aside.

5. Julienne or thinly slice both chilies and ginger. Set a small amount aside for garnishing after the fish is cooked.

6. Place the fish in a large baking tray and pour the sauce over them, ensuring it gets into all crevices. Sprinkle chilies, ginger, and green onions into the tray. Cover the tray with foil and place it in the oven for 25 minutes.

7. After 25 minutes, remove the foil and cook for an additional 15 minutes.

8. Once done, take the fish out of the oven and sprinkle the remaining green onions, chilies, and ginger on top.

9. To serve, plate the fish and pour the sauce over it. This dish can be served with rice, a green salad, or on its own.
   
   Enjoy!