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RECIPES

Spice up your seafood




by Webmaster, 22nd January 2019

Star chef Simon Doyle of Harry’s Bistro on Anglesey revamps a coastal classic with tasty Asian flavours

Simon says: “Adding flavours to traditional foods can bring a real difference to favourites as well as creating new dishes to enjoy and here’s a real Harry’s favourite as a starter or – for that matter – any time you fancy a glass of wine and something nice, light and tasty to go with it.”

 

PAN-FRIED WILD LOCAL SEABASS FILLET

...with sesame stir-fried vegetables, coconut, ginger, coriander and lime sauce

 

SERVES: 2 as a starter

PREPARATION TIME: 15 minutes

COOKING TIME: 15 minutes

 

INGREDIENTS

• 2 local wild seabass fillets, pin boned 

• Vegetable oil 

• 2 cloves of garlic, peeled 

• Knob of ginger, peeled

• 4 spring onions 

• Good handful of coriander 

• 2 limes 

• 2 tbsp fish sauce

• 1 tin coconut milk 

• 1 red pepper

• 1 courgette 

• 1 carrot 

• 1 pak choi

• Handful of mangetout/green beans

• 1 tbsp sesame oil • Sprinkle of sesame seeds • Rice noodles

 

METHOD

1. First, make the ginger, garlic and coriander paste. Put the ginger, garlic, coriander (leaving a small amount aside for garnish) and 2 spring onions into a food blender with 2 tbsp of oil. Blitz until smooth.

2. Pour the coconut milk, fish sauce, zest and juice of the limes into a pan. Bring to the boil and reduce by half. Add 2 tbsp of the paste and blitz until smooth.

3. Shred the vegetables and stir-fry with the sesame oil and seeds. Add 1 tsp of the paste and stir-fry for another minute.

4. Pan-fry the seabass on a medium heat, skin side down for approximately 3 minutes. Turn over and take the pan off the gas. The residual heat will finish cooking the bass.

5. Deep fry the rice noodles until puffed up.

 

• To enjoy more of Simon’s food, visit Harry’s Bistro at Henllys Hall, Henllys, Beaumaris, Anglesey LL58 8HU. Tel: 01248 812976. harrysbistro.com

 

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