Szechuan Chili‑Roasted Sea Bass with Pickled Daikon

Ingredients

• 1 piece Whole sea bass (about 1.2 kg, cleaned and scaled)
• 3 tablespoons Soy sauce (low-sodium)
• 2 tablespoons Rice vinegar
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 1 teaspoon Szechuan peppercorns, ground
• 1 teaspoon Red chili flakes
• 2 tablespoons Olive oil
• 200 g Daikon radish, julienned
• 100 g Red radish, thinly sliced
• ½ teaspoon Salt
• 2 tablespoons Fresh cilantro leaves, chopped(optional)

Instructions

1. 1

   Preheat the oven to 200 °C (390 °F). Pat the sea bass dry, make diagonal cuts on both sides, and place on a parchment‑lined baking sheet.

2. 2

   In a small bowl whisk together soy sauce, rice vinegar, grated ginger, minced garlic, ground Szechuan peppercorn, chili flakes, and olive oil; brush the mixture over the scored skin and let it sit while you prepare the pickles (about 5 min).

3. 3

   Combine the julienned daikon, sliced radish, salt, and 2 tablespoons of rice vinegar in a bowl; toss and let sit for 10 minutes to soften and develop flavor.

4. 4

   Roast the sea bass for 25‑30 minutes, until the flesh flakes easily and the skin is crisp. Meanwhile, drain excess liquid from the pickled vegetables and pat dry.

5. 5

   Transfer the fish to a serving platter, drizzle any remaining glaze from the pan over the top, and scatter the pickled daikon‑radish slaw around the fish. Garnish with optional cilantro.

6. 6

   Serve immediately; the dish yields three low‑carb portions.