Spring Onion and Ginger Bass

Asian flavours work perfectly with locally caught sea bass. You’ll have this speedy dish on your table faster then you can get a chinese take-away!

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Serves 2

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Ingredients:

2 x sea bass fillets 100g each

1tsp olive oil

200g button mushrooms – sliced

1 tsp olive oil

1 bunch spring onions – topped, tailed, cut in half width and length ways

1.5 inches fresh ginger peeled and julienned (grate if you prefer)

300g fresh beansprouts

1 tin water chestnuts - drained and sliced

3 tbsp coconut aminos (substitute for soy sauce)

1 tsp honey

1 tbsp rice wine vinegar

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Method:

1. Heat 2 pans.
2. Brush the sea bass with the olive oil and season. Place skin side down in one of the pans. Cook for 5 minutes until brown and crispy.  Turnover.  Cook for a few minutes until the fish is cooked the whole way through.
3. Whilst the fish is cooking; in the other pan put the oil with the mushrooms and ginger.  Cook until brown.  Add the spring onions.  Cook until the spring onions are slightly soft.  Add the water chestnuts and bean sprouts cook for 1 minute. Add the aminos, honey and rice wine vinegar.  Season.
4. Serve half the vegetables with each bass fillet.

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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