Tuesday, 4 December 2012

Asian-style Sea Bass with Fragrant Vegetables

I made this after feeling inspired by some Asian style fish recipes I found online.

Serves 2

Extra Easy - 0 syns

Ingredients (Asian-style Sea Bass)
2 Sea Bass fillets
Half a Red Chilli, deseeded and finely chopped
Small bunch of spring onions, chopped
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
Salt & Black Pepper

1. Spray a frying pan with frylight and heat until very hot.
2. Slash the skin of the Sea Bass diagonally a few times, season with salt and black pepper and spray with frylight.
3. Add the garlic, chilli, spring onion and ginger to the pan and fry for 10 seconds then add the sea bass to the pan, skin side down, and fry for 5 minutes of until the skin is crispy. Flip over and fry until the fish is cooked through. Serve with the spring onion mixture spooned over the top of the fish.

Ingredients (Fragrant Vegetables)
Handful of Tenderstem Brocolli
Handful of Mangetout, sliced diagonally
5 Babycorn, chopped
1 medium Courgette, sliced and halved
Small bunch of Spring Onions, chopped
1 Garlic cloves, finely chopped
Half a Red Chilli, deseeded and finely chopped
Half a pint of hot Chicken Stock
Soy Sauce
Black Pepper

1. Fry all of the vegetables in a hot wok sprayed with frylight, until slightly softened. Add the garlic and chilli and stirfry for 1 minute.
2. Add the stock, soy sauce and black pepper and stirfry until the sauce has reduced and thickened.
3. Serve with the Sea Bass and boiled rice.

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