This exquisite dish marries the delicate flavors of chrysanthemum and sea bass, creating a truly unique culinary experience that hails from traditional Chinese cuisine. The aromatic infusion of star anise and goji berries adds a sweet, licorice-like essence, complementing the tender, flaky sea bass perfectly. Chrysanthemum petals not only lend a floral note but also enhance the dish with their soothing qualities. The combination of spices provides a depth of flavor while maintaining a light and refreshing profile. This dish is cherished for its balance of sweet and savory tones, and its elegant presentation makes it a favorite for special occasions. Loved for its health benefits and aromatic allure, this recipe is sure to captivate the senses.
Chrysanthemum-Infused Halal Sea Bass with Goji Berry and Star Anise Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Sea Bass – 1 Kg
- Chrysanthemum – 20 Grams
- Goji Berry – 30 Grams
- Star Anise – 4 Piece
- Ginger – 2 Tbsp
- Garlic – 4 Cloves
- Soy Sauce – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Salt – 1 Tsp
- White Pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
100 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
40 Grams
Protein
Directions
Step 1
Preheat your oven to 180°C (356°F). Rinse the sea bass under cold water and pat dry with paper towels.
Step 2
In a bowl, mix soy sauce, sesame oil, salt, and white pepper. Rub this mixture all over the sea bass.
Step 3
Place the sea bass on a baking sheet.
Step 4
Scatter chrysanthemum, goji berries, and star anise over and around the fish. Insert sliced ginger and crushed garlic into the fish cavity.
Step 5
Cover the fish with foil and bake for 30 minutes, or until the fish is cooked through.
Step 6
Remove the foil in the last 5 minutes to let the fish brown slightly.
Step 7
Carefully transfer the sea bass to a serving platter, pouring any juices over the fish. Garnish with additional chrysanthemum if desired.
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