Osmanthus-Infused Halal Sea Bass with Lychee and Snow Fungus Essence is a luxurious dish that marries the delicate flavors of Chinese cuisine with a modern twist. The sea bass is gently infused with the subtle fragrance of osmanthus, a flower known for its sweet aroma. The lychee adds a hint of fruity sweetness, while the snow fungus lends a unique texture and health benefits. This dish is cherished for its harmonious blend of floral, fruity, and umami notes, highlighting the freshness of the sea bass. It’s a favorite for special occasions, offering a sophisticated and aromatic dining experience that captivates the senses.
Osmanthus-Infused Sea Bass with Lychee Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Sea Bass – 1 Piece
- Osmanthus – 2 Tsp
- Lychee – 10 Piece
- Snow Fungus – 50 Grams
- Soy Sauce – 3 Tbsp
- Ginger – 1 Piece
- Garlic – 3 Cloves
- Spring Onion – 2 Piece
- Sesame Oil – 1 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
20 Grams
Carbohydrates
3 Grams
Dietary Fiber
10 Grams
Sugars
35 Grams
Protein
Directions
Step 1
Rinse the sea bass under cold water and pat dry. Set aside.
Step 2
Soak the snow fungus in warm water for 20 minutes until softened. Drain and set aside.
Step 3
Infuse the osmanthus in 100 ml of warm water for 10 minutes, then strain, reserving the liquid.
Step 4
In a pan, heat sesame oil over medium heat. Add ginger and garlic, sauté until fragrant.
Step 5
Add soy sauce, osmanthus-infused water, and lychees to the pan. Simmer for 5 minutes.
Step 6
Place the sea bass in the pan, spooning the sauce over. Cover and cook for 15 minutes.
Step 7
Garnish with sliced spring onions and serve warm with the snow fungus.
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