Pan-fried sea bass with chilli and ginger

Catherine Fulvio's delicious dish as seen on the Today Show

Ingredients


  • 4 x 150 g sea bass fillets, skin on
  • salt and freshly ground black pepper
  • sunflower oil
  • 2 pak choi, trimmed and roughly chopped
  • 1 x 2 cm piece of fresh ginger, peeled and sliced into julienne
  • 8 asparagus spears, blanched and sliced lengthways
  • 2 garlic cloves, thinly sliced
  • 3 spring onions, sliced lengthways
  • 1 red chilli, sliced
  • 2 tblsp soy sauce
  • 1 tblsp soy sauce, to drizzle on top of the fish
  • 2 tblsp sesame seeds, toasted, to garnish

Method

  1. Cut 3 incisions in the skin of each sea bass fillet, then season with salt and freshly ground black pepper.
  2. Heat some sunflower oil in a large frying pan over a medium heat. Add the fish, skin side down, and cook for about 4 minutes, until the skin is crisp and golden. Once crisp, carefully turn the fish over and cook for about 30 seconds. Place on a warm serving platter and cover with foil.
  3. Meanwhile, heat a wok with a little sunflower oil over a high heat. Add the pak choi and stir-fry for about 2 minutes, until just tender.
  4. Add the ginger and 2 tbsp soy sauce and stir-fry for about 1 minute. Add the asparagus and heat through.
  5. Add a little more oil to the pan and stir-fry the garlic, spring onions and red chilli for about 1 to 2 minutes. Check the seasoning you may need to add a little more soy sauce.
  6. Spoon the stir-fry onto a serving plate. Place the fish on top, drizzle the soy sauce over the fish and sprinkle with sesame seeds. Serve immediately.

Notes:

Catherine says, "The chilli and ginger combination is fabulous for sea bass, but you can use any fish, such as haddock or even monkfish, if you prefer."





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