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 | 2 Sea Bass Fillets, skin on | | 150g Pak Choy, each quartered | | 1 tablespoon Sunflower Oil | | 1 fresh Red Chilli, deseeded and finely diced | | 1/2 tablespoon Thai Fish Sauce (nam pla) | | Finely grated Zest and Juice of 1/2 Lime | | 1 tablespoon Japanese Soy Sauce (Kikkoman’s) | | 2 tablespoons Black Bean Sauce | | 125ml Marinated Fish/Vegetable Stock | | 2 tablespoons chopped fresh Coriander | | Sea Salt and freshly ground Black Pepper |
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Pan Fried Sea Bass with Chilli Soy GreensTo cook the pak choy add 1 tablespoon of oil in a pan or wok, stir-fry the leaves for a few minutes until wilted, add the chilli, lime zest, soy sauce, fish sauce and then stir in the black bean sauce sauce, then add fish stock. Season with black pepper and cook for a few minutes, add lime juice and chopped coriander and bring to the boil, then taste. Remove from heat and keep warm.
Season the bass fillets with salt and pepper. Heat a non stick pan, then add a dash of Sunflower oil. Put the bass fillets skin-side down in a pan. (Press down the fillets, this will prevent any shrinking.) Sear the Bass fillets for 3-4 minutes. The skin should be crisp, remove from heat and cook the other side for 1 minute only, then lift the fish out of the pan and season with a little salt and pepper.
To serve, heap a mound of pak choy in the centre of each of 2 shallow bowls or plates and spoon the sauce around, add a wedge of lime, place the Bass fillets on top.
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