Sea Bass With Spicy Vegetables
Sea Bass With Spicy Vegetables
A practical Sea Bass With Spicy Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 1/4 White Onion, Chopped
- 1/2 Green Chilli, Chopped
- 1 Clove Garlic, Chopped
- 1/2 Inch Ginger, Peeled And Chopped
- 1/4 Cinnamon Stick
- 2 Green Or Black Cardamon Pods, Seeds Only
- 1 Clove
- 1/4 Tsp Black Peppercorns
- 1/2 Tsp Sea Salt Flakes
- 5G/ 1/8 Oz Fresh Coriander
- 1/2 Lime, Juice Only
- 4 Sea Bass Fillets
- 100G/3 1/2Oz Plain Flour, Plus 2 Tsp Crumbled Sea Salt Flakes
- 150G/5 1/2Oz Panko Breadcrumbs, Crushed
- 1 Large Free-Range Egg, Beaten
- Vegetable Oil, For Deep-Frying
- 1 Medium Cauliflower, Cut Into Medium Florets
- 1 Small Sweetheart Cabbage, Cut Into 3Cm Chunks
- 1 Red Onion, Thickly Sliced
- 5 Tbsp Of Natural Yoghurt
- 1 Large Red Chilli, Finely Chopped
- 1 Tsp Sea Salt Flakes, Plus Extra To Taste
- 4 Heaped Tbsp Wholegrain Mustard
- 2 Tbsp Natural Or Olive Oil
- 1/2 Lemon, Juice Only
Method
- For the spicy veggies
- For the spice mix
- Wash, core, and quarter the onion. Thinly slice the chilli, crush the cloves, crush the ginger and crush the cinnamon, cardamon, cloves, and peppercorns. Put all the spices in a pan with the onion, chilli, garlic, and ginger. Cook slowly until softened. Add 1 tsp of sea salt and simmer gently for 3 4 minutes.
- Add the coriander and simmer for 5 minutes. Add the lime juice and season well with salt. Take off the stove and leave to cool.
- If your fillets are boneless, cut into 3 3cm pieces.
- Dredge the fish into the flour, then the breadcrumbs, then the egg mixture and finally the salt and pepper mixture. Place in a shallow dish and allow to stand for 30 minutes or overnight, covered in the fridge.
- Heat the oil in a large pan. Fry the fish in small batches for about 2 3 minutes on each side, until golden. Drain on kitchen paper.
- For the veggies
- Combine the vegetables with the remaining ingredients. Serve with the fish.