Crispy Asian sea bass
Skill level: Easy peasy
- 4x175g sea bass fillets
- Cornflour, to dust
- 2tsp groundnut oil
- 1tbsp toasted sesame oil
- 30g root ginger, cut into matchsticks
- 1 red chilli, cut into matchsticks
- Bunch of spring onions, shredded
- 3 cloves of garlic, thinly sliced
- 400g bok or pak choi, or choi sum
- 4tbsp Kikkoman teriyake marinade
- Lime wedges, to serve
- Steamed rice, to serve
Look for Young’s Basa Fillets in the freezer aisle for a cheaper alternative to sea bass.
- Pat the fish with kitchen paper, then dust both sides with cornflour. Heat a splash of oil in a large frying pan, then drizzle the skin on each fillet with a little more oil and add to the pan, skin-side down. Cook for 2-3 mins, turn and cook for a further min.
- Meanwhile, heat the sesame oil in a large wok, add the ginger, chilli and spring onion and cook for 2 mins, stirring. Add the garlic and cook for a further min, then spoon over the fish. Add the bok choi and teriyake marinade immediately to the wok, cook over a high heat for 1 min until wilted. Serve with the fish, lime wedges and steamed rice.
Nutritional information per portion
- Calories 277(kcal)
- Fat 9.0g
- Saturates 1.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.