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Teriyaki Glazed Sea Bass

with Spiced Wedges and Fragrant Pak Choi
4.0(16)
Sam Richards
Sam RichardsUpdated on January 21, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
541 kcal
Protein
: 
25.2g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Soya
  • Sesame
  • Soya
  • May contain traces of allergens
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Pecan Nuts
  • Peanut
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Pak Choi

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

75 grams

Teriyaki Sauce

(Contains: Soya, Soya, May contain traces of allergens)

15 grams

Ginger Puree

15 grams

Sriracha Sauce

5 grams

Roasted White Sesame Seeds

(Contains: Sesame, May contain traces of allergens, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

2 tbsp

Mayonnaise

Energy (kJ)2262 kJ
Energy (kcal)541 kcal
Fat20.6 g
of which saturates3.2 g
Carbohydrate64.8 g
of which sugars16.8 g
Dietary Fibre8.6 g
Protein25.2 g
Salt2.7 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Baking Paper
•Spoon
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges onto a large baking tray. Sprinkle over the Thai style spice mix (add less if you'd prefer things milder). Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways, about 0.5cm thick.

Peel and grate the garlic (or use a garlic press).

3

Pat the sea bass dry with kitchen paper. Season with salt and pepper. Lay the fish, skin-side down, on a lined large baking tray.

Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.

When the chips have 15 mins remaining, bake the fish on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

4

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the carrot and pak choi. Season with salt and pepper. Stir-fry until tender, 4-5 mins.

Add the garlic and ginger puree. Stir-fry until fragrant, 1 min more. Remove from heat.

5

When the sea bass has 5 mins remaining, remove from the oven and spoon the remaining teriyaki sauce over the fillets.

Return the tray back to the oven for the remaining cooking time. 

6

Share the sea bass fillets, wedges and stir-fried veg between your plates. 

Spoon over any remaining teriyaki sauce from the baking tray.

Drizzle the sriracha and mayonnaise (see pantry for amount) over the sea bass fillets. 

Sprinkle with the sesame seeds to finish.

Enjoy!

7

Step 3 MOD: Prep the sea bass in the same way, skin-side down. Bake, 10-15 mins.

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