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A whole fish cooked with ginger, garlic, and spring onions is a traditional centerpiece in a Chinese meal. Here, sea bass is served with a mixture of noodles and bean sprouts to make a very special dish.


Recipe Summary test

40 mins
30 mins
1 hr 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Brush a large sheet of aluminum foil with oil and place sea bass on top. Insert lime slices into the fish and scatter spring onions, carrot, ginger, and garlic on top. Drizzle fish with soy sauce and sesame oil, and sprinkle cilantro on top. Bring the ends of the aluminum foil together and fold and twist to seal in the fish. Place packet on a baking sheet.

  • Bake in the preheated oven until fish flakes easily with a fork, 30 to 35 minutes.

  • While fish bakes, bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain well.

  • Heat oil in a wok; add red onions and garlic and cook over high heat for 30 seconds. Add bean sprouts and cook until beginning to soften, about 1 minute. Add cooked noodles and soy sauce. Cook, stirring and tossing well, 2 to 3 minutes.

  • Remove fish from the oven, unwrap, and transfer to a large serving platter. Garnish with cilantro leaves and lime wedges. Serve the fish cut into slices with the noodles.

Nutrition Facts

520 calories; protein 48g; carbohydrates 61.7g; fat 11.6g; cholesterol 82.1mg; sodium 831.6mg. Full Nutrition