When it comes to serving fish, the Western approach is quite different to the Asian approach. While in Western cuisine, fish is normally served as a fillet with most bones removed. In contrast, fish is often served as a whole or as a bone-in portion. Grilled fish is prominent in Asian cuisine, most notably the Thai style and Chinese Sichuan style where the fish is served on a whole with a lot of different spices, as well as the Japanese style where parts of fish that are not used as sashimi are marinated and grilled as a bone-in portion. Our expression is therefore considered to be Asian influenced, where we take the whole seabass to the grill and by just adding in our signature XO sauce, all the ingredients would resonate with each other in harmony without affecting their own characteristics. A simple but extremely satisfying dish for all fish lovers.
Sea Bass, Vegetable Oil, Dried Shrimp, Dried Scallop, Dried Ham, Hua Diao Wine, Garlic, Red Long Chili, Sichuan Peppercorn, Chili Powder, Dried Shrimp Roe
Remove outer bag after thawing, and keep inner packet intact. Simmer packet in boiling water for 10-17 minutes, pour out content and enjoy.
Remove content from all packets after thawing, cook in a preheated oven (180°C) for 15-20 minutes and enjoy.
Keep frozen at -18°C.
1kg • 1 serving
Made in Hong Kong
*Photos are for reference only. Edible Stories insists in creating authentic products, customers can be rest assured
Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.