Spiced seared sea bass on pak choi with chilli dressing and onion salad
By Brian Turner
From Ready Steady Cook
Ingredients
- 2 baby pak choi
- 30g/1oz butter
- 1 sea bass fillet, skin on
- 1 tbsp curry powder
For the chilli dressing
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 fresh chilli, chopped
- 2 tbsp soy sauce
For the onion salad
Method
Blanch the pak choi in boiling salted water for 2-3 minutes, drain and squeeze out any excess water. Melt half of the butter in a frying pan and sautΓ© the pak choi for a few minutes. Arrange on a warm plate.
Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes, then turn over and fry for another minute or until cooked through. Place on top of the pak choi.
For the chilli dressing, blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish.
For the onion salad, toss the onion, oil and parsley together in a bowl and serve alongside with the sea bass.