Name: Sea Bass & Stir Fry Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Sea Bass fillets; Salt & pepper; 1 Tbsp groundnut oil; 150g pak choi; 2 medium carrots; 2 cm ginger; 1 red chilli; 4 spring onions; 2 cloves garlic; Quick marinade: 1 Tbsp light soy sauce; 1 Tbsp sesame oil; 2 Tbsp Shaoxing wine (or dry sherry)

Sea Bass & Stir Fry Vegetables

7 Sep 2016

by RickRock

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This Sea Bass & Stir Fry Vegetables recipe is loosely based on a number of others - so it's a proper fusion of ideas! It's a really quick and easy way to cook bass fillets to create a simply delicious meal. Just right as a mid-week supper for two.

Ingredients

2 Sea Bass fillets
Salt & pepper
1 Tbsp groundnut oil
150g pak choi
2 medium carrots
2 cm ginger
1 red chilli
4 spring onions
2 cloves garlic
Quick marinade: 1 Tbsp light soy sauce
1 Tbsp sesame oil
2 Tbsp Shaoxing wine (or dry sherry)

Instructions

Chop the pak choi into large pieces. The other vegetables should be ped as appropriate and cut into thin matchstick-like slivers.
Put all the prepared vegetables into a medium sized bowl and mix with the marinade. Set aside while you cook the fish.
Cut 3 slices in the skin of the bass fillets and season on both sides. Heat a wok (or heavy based pan) and add the groundnut oil. When it's just smoking, place the fillets in skin down in the oil.
Cook over a medium heat for 4 minutes, shaking the wok about occasionally to avoid sticking, then carefully turn over. Cook for another 45 seconds the remove to a warm plate.
Reheat the wok (adding a little more oil if necessary) then stir-fry all the contents of the bowl for a couple of minutes.
Put the pak choi onto two plates and place one bass fillet on top of each. Pour over the rest of the wok contents and serve immediately.