Crispy Pan Fried Sea Bass with Chilli, Coriander & Ginger

This recipe is really simple and once you've cooked this version, it's really easy to adapt the recipe to use different kinds of meat and fish.

Ingredients (serves 2):
2 sea bass fillets
4 savoy cabbage leaves, sliced into strips
1 red chilli, sliced
1 inch ginger, cut into small sticks
2 spring onions, sliced lengthways
1 clove of garlic, crushed
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp honey

For the rice...
1 cup rice
2 cups water
1 tsp sushi vinegar
A couple of sprigs of coriander
1 spring onion, cut into discs
A sprinkling of sesame seeds

1. To make the perfect rice, place the rice and water into a saucepan with a lid, then cook as per the time given on the pack, on a medium heat avoiding lifting the lid off until time is complete. In theory, you should have enough water in the pan to let it simmer for the set time without burning the rice producing lovely fluffy not overcooked rice.
2. Whilst the rice is cooking, heat 1 tbsp of oil in a frying pan and score the skin of the sea bass fillets 3 times, and place into the frying pan skin side down and fry for 5 minutes, then for 30 seconds on the flesh side, then remove from the heat and cover.
3. In the same pan, turn up the heat and add the remaining oil, cabbage, most of the chilli, ginger, garlic and spring onions that were cut lengthways, fry for 3-5 minutes.
4. Now add the soy sauce, fish sauce and honey and fry for a minute.
5. Remove the veg from the pan leaving behind the sauce and continue to simmer until reduced to a syrup like sauce, and then pour a little over the veg, placing the sea bass on top.
6. Once the rice is cooked, if you fancy making a rice tower, find a small bowl and line with cling film. Then if you have any sushi vinegar coat the cling film with it and put the remaining tsp of sushi vinegar in the rice. This gives it a lovely glossy texture and slight sweetness. The rice then is placed in the bowl and turned upside down on the plate, and then remove the bowl and voilà!
7. Finally, decorate your rice with a sprinkling of sesame seeds, the spring onion discs, a couple of slices of chilli and coriander. Enjoy!

Yelly-fi-felly-food-belly x

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