Grilled Sea Bass Fillets with Asian Stir-fried Vegetables
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Ingredients
- 2 un-skinned sea bass fillets
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 4 garlic cloves, julienne
- 2.5cm fresh ginger, julienne
- 100g sugar snap peas
- 1 red pepper, seeded and cut into long, thin strips
- Half a red onion finely sliced
- 1 red chilli (medium heat), julienne
- Bunch of spring onions
- Small bunch of fresh coriander, roughly chopped
- 1 teaspoon of lightly toasted sesame seeds
- 1 tsp of toasted sesame oil
- 1 tsp of garlic oil
- 2 tbsp dark soy sauce
- 1 tbsp Thai fish sauce
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Preheat the grill to high, season the fillets of sea bass on both sides and place skin-side up on a lightly oiled grilling tray, or the rack of the grill pan. Grill the sea bass for 4 minutes until the skin is crisp and golden brown.
Step 2
While the fish is cooking, make the stir-fry: heat the oil in a wok or large frying pan, add the olive oil garlic and ginger and stir-fry for a minute or so. Add the sugar snap peas, chilli, red pepper and onion and stir-fry over a medium heat for two minutes. Remove the sea bass from the grill and keep warm. The underside of the fish will be slightly underdone, but it will continue to cook after you remove it from the heat.
Step 3
Add the sesame oil, garlic oil, soy and fish sauce and toss everything together well. Add the coriander and spring onions and toss over a high heat for a further 30 seconds. Spoon the stir-fry into the centre of a warmed plate and place the grilled sea bass on top. Sprinkle with sesame seeds and scatter a few leaves of coriander over the top. Serve immediately.
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