Chinese-style Sea Bass

Chinese-style Sea Bass
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • SERVES 2
  • 2 sea bass fillets, skin on
  • 1 tbsp szechuan peppercorns
  • 2 heads of pak choi, roughly chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 inch piece of root ginger, peeled and finely chopped
  • 2 tbsp light soy sauce
  • 2 tsp sesame oil
  • pinch of ground black pepper
  • 1 tbsp groundnut oil, plus extra for brushing
1. In a pestle and mortar, finely grind the szechuan peppercorns. Pat the sea bass fillets dry with kitchen roll, score the skin at about 1 inch intervals, and then brush all over with groundnut oil. Sprinkle each fillet on both sides with the ground peppercorns. Heat a non-stick frying pan over a medium/high heat. Fry the sea bass, skin side down, until cooked two thirds of the way through (approx.3-4 mins, depending on thickness of fish), and then turn over and cook on the flesh side for 1 minute, or until cooked through.
2. While the fish is cooking, heat a wok over a high heat and then add 1 tbsp of groundnut oil. Add the garlic and ginger and stir-fry for 30 seconds. Add the pak choi and ground black pepper. Stir-fry for a further minute or so. Pour in the light soy sauce and sesame oil, and stir-fry for a further 30 seconds.
3. Serve the pak choi topped with the sea bass.

Chinese-style Sea Bass

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This recipe was uploaded by hoppershaun

 
 

Method


1. In a pestle and mortar, finely grind the szechuan peppercorns. Pat the sea bass fillets dry with kitchen roll, score the skin at about 1 inch intervals, and then brush all over with groundnut oil. Sprinkle each fillet on both sides with the ground peppercorns. Heat a non-stick frying pan over a medium/high heat. Fry the sea bass, skin side down, until cooked two thirds of the way through (approx.3-4 mins, depending on thickness of fish), and then turn over and cook on the flesh side for 1 minute, or until cooked through.
2. While the fish is cooking, heat a wok over a high heat and then add 1 tbsp of groundnut oil. Add the garlic and ginger and stir-fry for 30 seconds. Add the pak choi and ground black pepper. Stir-fry for a further minute or so. Pour in the light soy sauce and sesame oil, and stir-fry for a further 30 seconds.
3. Serve the pak choi topped with the sea bass.
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