2014 Cooking Club Week 11: Sea Bass with Lime, Chilli & Ginger

Sea Bass with Lime, Chilli & Ginger

My recipe is a slight adapted recipe that I got on a course in Ballyknocken Cookery School. Until I made it, I would have been a very reluctant/scared cooker of fish (lots of disasters ), but it's super easy and really tasty – and I've used the recipe on other fish (e.g. Hake & Cod) successfully since too. It also introduced me to Pac Choi, which is now a staple in my house.

The recipe was originally suggested as a starter – but it's usually part of a mains at my house.

For 4 people:

4 x fillets of Sea Bass

Sea Bass rub:

Zest of a lime
¼ tsp ground Cumin (my OH isn't a fan of Cumin so I halved the original recipe - add more according to taste)
½ tsp ground Coriander
Salt, Pepper

Mix all together and rub all over the Sea Bass.

Grated fresh Ginger – say 2 – 4 cm – again according to taste.
2 crushed Garlic cloves
1 red Chilli, seeds removed, thinly sliced
3-6 Scallions, sliced
2 Pac Choi, roughly chopped
2 tbsp Soy Sauce
Pine nuts – roasted (or fry off in a hot non-stick pan until golden brown)
Glug of Oil to fry – I use a tasteless coconut, sun-flour or rapeseed would work too, just one that hasn't a strong flavour.

1. Heat a frying pan with the oil, fry fish, one or two at a time, skin side down for c . 4 min or until skin is crisp & golden. Then carefully turn over and fry for another 30 seconds. Place on a warm plate, and cover.
2. Turn down the heat a little, add a little more oil to the pan if necessary and gently fry the ginger, garlic, chilli and scallions for about 2 minutes. Add the pac choi – and fry for another minute. Add soy sauce – and fry for a final 30 seconds.
3. Portion the Pac Choi on plates, and gently place the Sea Bass on top.
4. Sprinkle with the pine nuts



I like to serve it with buttered baby potatoes.

Hope you enjoy