1 h
preparation time
Easy
4
Servings
Preparation
- Take the scaled and cleaned fish and make three vertical slashes in either side. Place on a piece of lightly oiled cooking foil, large enough to seal the fish. Put a sprig of coriander on top and season with a little sea salt and black pepper. Squeeze the juice of one lime over each fish and seal. Bake in the preheated oven for 10 -15 minutes.
Heat the oil in a wok or heavy sauce pan. Add the pak choi, sweetcorn, carrot, garlic, chilli, ginger, lemon grass and mushrooms and stir fry for 2 minutes. Add the spring onions and cook for a further 30 seconds. Add 4 tablespoons of water and the peas. Bring to the boil for 30 seconds then remove from the heat. Add the soy sauce, sesame oil, fish sauce and chopped coriander. Remove the fish from the oven and serve on a bed of vegetables and coat with the sauce. Garnish with the green stalks of the spring onions.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Product Ingredients
Ingredients List
2
x 600g sea bass, scaled and cleaned
150
g
frozen peas, blanched
4
sprigs of coriander
sea salt and freshly ground black pepper
2
fresh limes
1
tablespoon
vegetable oil
1
head pak choi, cut into slices
50
g
whole baby sweetcorn, cut in half lengthways
1
medium carrot, peeled and cut into fine strips
1
garlic clove, peeled
½
red chilli, de-seeded and finely chopped
1
tablespoon
fresh ginger
1
teaspoon
lemon grass, finely chopped
50
g
shiitake mushrooms, sliced
3
spring onions, trimmed and thinly sliced, green ends reserved
2
tablespoons
soy sauce
½
tablespoon
sesame seed oil
1
heaped tbsp chopped coriander
½
tablespoon
fish sauce
Preheat the oven to 180°C/350°F/Gas Mark 4
