Sea Bass

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 sea bass
• 2 spring onions
• fresh ginger
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds
• 200 g vegetable oil
• 1 tablespoon butter
• 1 tablespoon chopped parsley
• red pepper
• cooked rice
• cucumber, cubes

Recipe

• 1 marinade.
• 2 first cut about 7 slits in the sea bass to stop it from curling.
• 3 put the sea bass in a container filled with the vegetable oil and sesame seeds.
• 4 preparation.
• 5 julienne the spring onion and ginger.
• 6 chop the red pepper and remove the membrane.
• 7 cut into small cubes.
• 8 cook the sea bass.
• 9 heat a pan with a little veg oil.
• 10 when hot slower put in the sea bass skin side down.
• 11 wait until skin starts to change colour.it should go brown.
• 12 and shouldn't stick to the pan.
• 13 when cooked for about 5 minutes.
• 14 turn over -- i normally probe the fish to core temp of 75 celius.
• 15 the sauce.
• 16 butter, chopped parsley, ginger, spring onion, sesame oil.
• 17 combine in a pan and gently heat till the spring onion starts to change colour.
• 18 cook the rice and chop the cucumber into small cubes and combine.
• 19 put into microwave to heat or a pan -- then transfer to a plastic dessert mould.
• 20 the layout.
• 21 put the red pepper cubes on the outside of the plate in a circular motion.
• 22 place the rice and cucumber in the center.
• 23 put some of the sauce around the rice.
• 24 then put the sea bass onto the rice.
• 25 put the ginger and spring onion onto the sea bass and the remaining butter sauce.
• 26 enjoy.
• 27 ian rogers.