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Sea Bass with Ginger and Green Onions

Any firm white-fleshed fish, such as cod or halibut, may be substituted for the sea bass. Before cooking, quickly check for errant bones by running your fingers lightly over each fillet. If you detect any bones, remove them with needle-nosed pliers or a paring knife, pulling them straight out to avoid tearing the fish.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Sea Bass with Ginger and Green Onions
Review 1 for Sea Bass with Ginger and Green Onions
3 out of 5
3 out of 5
,London, UK
London, UK
March 18, 2015
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
1of 1found this review helpful.
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Sauce is fantastic
March 18, 2015
I've used this sauce for other asian dishes and have been really pleased with the results.
In this dish I used frozen fish fillets and the cooking time was 45 minutes.
It comes out of the oven a bit plain. With just white rice it is a very beige plate and needs some colourful side dishes to liven it up. Also, the lovely flavours from the sauce really tamed down in the oven, which was unfortunate.