22. April 2026

Mandarin Seabass

Sea Bass is widely renowned for its delicateness and impressive versatility as an ingredient. This premium fish has become a firm favourite among both professional chefs and passionate home cooks alike, offering a mild, buttery taste that pairs perfectly with the mandarin used here, creating a truly harmonious combination of flavours. Its firm yet tender texture ensures that it holds up beautifully under various cooking methods, whether you choose to pan-sear, bake, or grill it to perfection. 

Ingredients (Serves1)

• 180g Seabass Fillets
• 1 tbsp ginger and garlic, finely chopped
• 1 tbsp Soy Sauce
• 100g Edamame Beans
• 1 tin Mandarin Segments
• 1 tbsp Cornstarch
• 1 tbsp oil
• 1 tbsp White Balsamic Vinegar
• 1 tsp sugar, Sea Salt & ground black pepper

Instructions

• Marinate the sea bass fillets with ginger, garlic, soy sauce, and cornstarch for 30 mins
• Heat oil in a pan and fry the fish until golden brown (remove the skin if prefered). Set aside.
• In the same pan, add ginger, garlic, mandarins and edamame beans.
• Add soy sauce, vinegar, sugar, and water. Bring it to a boil.
• Add the fried fish and simmer for a few minutes.
• Serve hot with rice or noodles.