Pan-fried Sea Bass with Chilli and Ginger

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

  1. Season the sea bass with flavoured rub.
  2. 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.
  3. 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.





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