Fried sea bass with salsa
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Fried sea bass with salsa
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Mitch and Matt accompany sea bass with a simple Asian-inspired salsa served with spring vegetables and prawns
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Ingredients
For the salsa
- 5 cm Cucumber, seeds and soft flesh discarded, finely chopped
- 1 red chilli, finely chopped
- 2 Shallots, finely chopped
- 2 tbsp Soy sauce
- squeeze of lime juice
- small handful Coriander, chopped
- small handful Mint, chopped
- small handful Watercress, chopped
For the vegetables
- 50 g salted Butter
- 4 spears purple sprouting broccoli, roughly chopped
- 4 spears Asparagus, roughly chopped
- small handful frozen Prawns, defrosted
For the sea bass
Method
1. For the salsa: mix together all the ingredients but the herbs. Taste and adjust seasoning as necessary. Stir in the herbs and watercress just before serving.2. For the sea bass: heat a little olive oil in a frying pan. Cut a few horizontal slits into the sea bass skin and dust with flour. Cook skin-side down for 2-3 minutes, turn the fillets over and turn off the heat. These will continue to cook in the pan, so check them to ensure they don’t overcook.
3. For the vegetables: heat the butter in a frying pan and add the broccoli and asparagus. Keep turning the vegetables in the butter until tender then add the prawns. Cook for 2-3 minutes.
4. Serve the sea bass fillets on a bed of the vegetables with a spoonful of salsa on the side.
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