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
• 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
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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