Sea Bass in Spicy Chilli Bean Sauce

This one can be a little bit of effort for a weeknight but it’s definitely worth the time.

2 Sea Bass fillets

For the sauce

2 tbsp Toban Djan
2 Chicken Oxo
150ml Water
1 tsp Soy Sauce
1 cap Shaoxing rice wine
2 cloves Garlic
1 tsp Ketchup
1 tsp Worcestershire sauce
1 tsp Ground Ginger
1 tsp Potato Starch/cornflour
2 Spring Onions

In a saucepan mix together the toban djan and other sauce ingredients, bring to the boil and simmer for 5 minutes. Mix the potato starch with a little water to make a slurry, add this to the sauce to thicken it and leave to one side.

Pan fry the fish until golden and crispy, while the fish cooks chop the onions ready for garnish. Plate with the fish on top of the sauce and spring onion sprinkled on top.