Singapore chilli sea bass

This dish is packed with fabulous flavours and is perfect for sharing

Serves: 2
Preparation time: 40 minutes
Cooking time: 35 minutes



1 whole sea bass (approx. 450g/1lb) scaled and gutted)

Plain flour for dusting

75ml (3floz) olive oil

A thumb sized knob of ginger

3 cloves of garlic

A small knob (less than the ginger) of shrimp paste

3 tbsp tomato ketchup

3 tbsp caster sugar

4 tbsp sweet chilli sauce

100ml (4floz) chicken stock

1 tbsp light soy sauce

1 tbsp coriander and 3 spring onions chopped for garnish

For the noodle salad

100g (4oz) rice noodles

Handful of fresh mint

Handful of fresh coriander

Juice of 2 limes

Pinch of white caster sugar

Dash of Thai fish sauce

100g (4oz) cucumber (shaved with a peeler)

50g (2oz) carrots, grated


  • Make 3-4 cuts in each side of the fish, dust with flour and fry gently either side until lightly crisped.
  • Blend the garlic, shrimp paste and ginger to make a smooth paste.
  • Fry the paste until fragrant then add the sugar and ketchup and cook, stir together for a few more minutes then add the 
sweet chilli sauce and the chicken stock, simmer. Cook for 3-4 minutes more and taste – it should be sour, fiery hot and 
 Season with soy and add more heat or sugar depending on your taste.
  • Rub into the fish and then roast in a hot oven set to 220°C/R7 for 15 minutes, sprinkle with coriander and spring onions and 
squeeze a little lime juice over.
  • To make the salad, soak the noodles in hot water for 5 minutes then drain and refresh in cold water. Make the dressing by 
mixing the lime, sugar and fish sauce. Toss the noodles with the carrots, cucumber and herbs then add the dressing and toss together and serve with the roasted fish.

Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s

Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.

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