main · Cooking course

Serves 3

Ingredients

• Sea bass — 3 pcs. Clean, gut, remove the gills.
• Soy sauce (light) — 2 tbsp
• Sherry — 2 tbsp
• Peanut oil — 250 ml
• Sesame oil — 3 tbsp
• Bacon — 100 g, finely chopped
• Ginger — 50 g (half? half?), grated

Instructions

1. Make the onion infusion. Pour peanut oil into a pot and heat to 80–90 °C. Add finely sliced green onion, roughly equal in weight to the oil. Hold below medium heat.
2. Make the marinade. In a bowl combine peanut oil, sesame oil, light soy sauce (dark works too, in less quantity), grated ginger, sherry; stir. Lay the fish on the parchment you’ll roast it in and brush all over — inside and out — with the marinade. Wrap, place on a tray, and chill for 10 minutes.
3. In the oven, place a tray at the bottom and pour boiling water into it. On the rack above, place the fish in its parchment parcels. Bake for 15–20 minutes.
4. Make the sauce. Pan-fry the finely chopped bacon in a dry pan until crisp. Strain the green oil through a sieve, discarding the onion. In a bowl combine the strained oil with dark soy sauce, lime zest and juice, remaining ginger, white pepper, the crisped bacon, any reserved green onion, and cilantro.
5. Serving. Take the fish out of the oven. Plate it in the parcel, cut the parchment open with scissors and remove. Spoon the sauce over.