Roasted Sea bass with a crab , courgette and Kikkoman soy risotto

Kikkoman UK

Kikkoman UK

Premium Supplier 5th September 2016

Roasted Sea bass with a crab , courgette and Kikkoman soy risotto

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Roasted Sea bass with a crab recipe with courgette and Kikkoman soy risotto recipe a try in your kitchen?


  • 4 fillets of seabass 140g each
  • 150g white crab meat
  • 100g brown crab meat
  • 50g risotto rice
  • 200ml fish stock
  • 2 courgettes
  • 1 courgette flower
  • 1 bunch of chives
  • 20 ml Kikkoman soy sauce
  • 50 ml white wine


To make the risotto, cook the rice in the fish stock and white wine, finish with the Kikkoman soy sauce, add the brown crab meat and chopped chives. Finely dice the courgette and mix through last moment as this cooks very quickly. Cook the seabass and allow the skin too go crispy. Place the risotto in the bowl and top with a the seabass, season the white crab and place on top of the bass, garnish with the courgette flower and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you