Serves 4
4 x 140g sea bass fillets, skin on
For the flavoured rub
1 lime, zest
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper
2cm ginger, peeled and sliced into julienne
2 garlic cloves, thinly sliced
1 red chilli, sliced
3 spring onions, sliced lengthways
2 pak choi, washed, trimmed and roughly chopped
2 tbsp soy sauce
Salt and freshly ground black pepper
2 tbsp sesame seeds, toasted
Sunflower oil, to saute
- Season the sea bass with flavoured rub.
- Heat a large frying pan with oil, add the fish, skin side down and cook for about 4 minutes or 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. Continue with the other 2 fillets.
- Add a little more oil to the pan and sauté the ginger, garlic, red chilli and spring onions for about 2 minutes. Add the pak choi and sauté for a further 1 minute. Add the soy sauce and cook for 30 seconds. Spoon the pak choi onto the serving plate and the sauce over the fish, sprinkle with sesame seeds and serve immediately.