What fish works best with Sauvignon Blanc? White Wine Day.
Two recipes we believe perfectly compliment Sauvignon Blanc.
Chinese inspired prawns and baked sea bass are certainly crowd pleasers and are sure to be added to your favourite seafood recipes. Even better when served with a light bodied Sauvignon Blanc and its fruity aromas.
Chinese inspired Prawns (Serves 4)
Sticky and sweet, this Chinese inspired prawn recipe is packed with flavour and is a great way to prepare the seafood favourite. A taste explosion, it matches beautifully with a chilled glass of Sauvignon Blanc.
- 350g king prawns (thawed)
- 2tbsp oil
- 2 spring onions, sliced
- zest of 1 orange
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 3tbsp honey
- 1tbsp rice vinegar
- ½ tsp chinese five spice
- 3 tbsp cornflower
- 2 tbsp sesame seeds
- Begin by creating the marinade for the prawns. Combine honey, orange zest and juice, soy sauce, rice vinegar and half the oil in a bowl and set aside.
- In a separate bowl mix together the dry ingredients, sesame seeds, cornflower and Chinese five spice.
- Butterfly the thawed prawns and flip through the dry mixture, coating evenly.
- Heat the remaining oil in a pan over a medium heat. Once hot add in the garlic and allow to become fragrant but not brown, this will only take a few seconds.
- Add the prawns to the pan and fry for around 3 minutes or until prawns are pink.
- Remove the prawns and pour the sticky honey mixture in to the pan, letting it bubble and thicken for around 2 minutes.
- Once thickened add the prawns back into the sauce and allow them to coat in all that saucy goodness.
- Garnish with a sprinkle of spring onions and serve on a bed of rice.
- Finally, it’s time to tuck in and enjoy with a well-deserved glass of Sauvignon!
Baked Sea Bass, infused with ginger and lemongrass. (Serves 2)
Among the best sellers of our fish, Sea Bass is always a firm favourite. Packed full of healthy fats this tasty treat won’t leave you feeling as though you’ve over indulged. So why not indulge in a glass of the perfectly paired Sauvignon Blanc instead!
- 2 sea bass fillets
- 1 garlic clove, chopped
- 1 small, chopped chilli
- 2 lemongrass stalks cut into 2cm pieces
- 1/2 tsp honey
- 1 lime, ½ sliced ½ juiced
- 5cm fresh ginger piece, peeled and cut
- 1 tbsp oil
- Preheat the oven to 200C
- Score across the sea bass skin and place into greased foil, the foil needs to be large enough to create a parcel later.
- Place garlic, lemongrass, chillies, ginger, honey and half the oil into a bowl along with half the lime juice and mix.
- Evenly distribute the mixture onto the sea bass along with the other half of the oil and rub the flavour in, pressing into the scores on the fish along with a lime slice in each fillet.
- Loosely fold the foil around the sea bass to create a parcel. Bake in the oven for 20-25 minutes or until sea bass is cooked through.
- Let stand for 5 minutes before serving with fresh vegetables and a chilled glass of Sauvignon Blanc!