Sea bass with bok choy

Sea bass with bok choy and shiitake mushrooms is a healthy fish supper with lots of wonderful Chinese flavours - simple, fresh & ready in 20 minutes 




Ingredients

For the chili and sesame sauce:

• 50 g sesame seeds
• 50 ml fish sauce
• 200 ml sweet chili sauce
• 20 g caster sugar
• 20 g coriander, roughly chopped

For the fish:

• 1 tbsp extra virgin olive oil
• 2 large garlic cloves, finely sliced
• 1 large chili, finely sliced
• 40 g fresh ginger, finely sliced
• 4 large fillets of sea bass, with skin scored
• 2 large bok choy, roughly chopped
• 80 g shiitake mushrooms
• 160 g bean sprouts

Method

1. For the chili and sesame sauce: Toast the sesame seeds in a small frying pan until golden brown. Mix the fish sauce with the chili sauce, sesame seeds and caster sugar until combined and then stir in the coriander.

2. For the fish: Add the olive oil to a frying pan and add the garlic, chili and ginger until soft.

3. Add the sea bass to a frying pan fry skin side down until skin is cooked and crispy, leave it skin side down and finish under a medium grill for a few minutes.

4. Whilst the fish is cooking, add the mushrooms to the garlic, chili and ginger and cook for 1 minute. Add the bok choy and beansprouts, keep mixing until the bok choy has started to wilt.

5. Serve the fish on top of the vegetables finishing with a generous drizzle of the sauce.