PAN SEARED SEABASS WITH GINGER AND SPRING ONIONS, SPAGHETTI OF VEGETABLES
Serves 4 Fish
●●One tablespoon olive oil
●●Four pieces of 140g seabass – skin on but boned
●●One pinch spring onions - shredded
●●One small knob ginger – finely-chopped
●●Salad
●●One courgette – half cut into julienne strips the other half cut into rounds
●●One carrot - half cut into julienne strips
●●Two beansprouts
●●Four radishes – finelysliced
Lime Leaf Dressing
●●Four tablespoons water
●●Four tablespoons sugar
●●One lime leaf – shredded
●●Two tablespoons white wine vinegar
●●Two egg yolks
●●Two tablespoons olive oil
●●Few leaves chopped coriander
Method:
1. For the fish – heat the olive oil and fry the seabass skin side down until golden – adding the ginger and spring onions near the end to wilt gently.
2. For the salad – simply mix all the julienne of vegetables together along with the beansprout and radishes.
3. For the lime leaf dressing – in a pan add the water, sugar and lime leaf and simmer gently to form a light syrup, stir in the vinegar and whisk in the eggs and olive oil. Add the coriander and season to taste.
4. Place the seabass on top of the salad leaves and finish with a generous spoonful of the dressing.