Neath Pal's Sea Bass

Name: Neath Pal's Sea Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 118 milliliters fermented black beans; 79 milliliters chopped garlic; 79 milliliters grated ginger; 79 milliliters chopped green onion; 2 Tbsps rice vinegar; 1 kilograms sea bass fillets; 59 milliliters lite soy sauce; 59 milliliters sugar; 296 milliliters water, divided

Neath Pal's Sea Bass might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains about 43g of protein, 5g of fat, and a total of 328 calories. A mixture of wine, rice vinegar, green onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring constantly, until sugar dissolves. Boil 5 minutes. Cool. Stir in 3/4 cup water, wine, and next 6 ingredients.

Ingredients you will need

Sugar

Water

Wine

Equipment you will use

Sauce Pan

Place fillets in a shallow dish or heavy-duty zip-top plastic bag; pour marinade over fillets. Cover or seal, and chill 30 minutes, turning once.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Remove fillets from marinade, discarding marinade.

Ingredients you will need

Marinade

Place fillets on a lightly greased rack in a broiler pan.

Equipment you will use

Broiler Pan

Bake at 450 for 10 to 12 minutes or until fish flakes with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Note: Fermented black beans are also called Chinese black beans and are sold in Asian markets.

Ingredients you will need

Douchi

Black Beans

Equipment

Ingredients

Servings:

237milliliters

dry white wine 118milliliters

fermented black beans 79milliliters

chopped garlic 79milliliters

grated ginger 79milliliters

chopped green onion 2Tbsps

rice vinegar 1kilograms

sea bass fillets 59milliliters

lite soy sauce 59milliliters

sugar 296milliliters

water, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Esperto Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.