Simple sea bass supper

This is so good.  Sea bass is so soft and delicate, I like to cook it very simply but then add a delicious dressing.

I cooked the fish in my remoska for 20 minutes, with just a sliced spring onion, a crumble of a piece of stock cube, the juice of half a lime and a very little water, but you could cook it in foil parcels on a baking tray in the same way.

The sauce is the best!

It's this one, it's a Jamie recipe and I adapted it a bit with mango for my fish tacos but as the mango I had wasn't soft enough I used kiwi fruit as in the original version.

Cut a green chilli in half lengthways and peel and halve a kiwi fruit, then cook in a hot dry frying pan for a couple of minutes each side until charred. 

Blend with a handful of coriander leaves, the juice of a lime and a splash of water. 

Please do try this, it's SO good!

I had a quick stir fry of green vegetables (topped with a squeeze of lemon) to go with the fish and the dressing, and this is now my current favourite dinner.

You know when you make something new and then just keep making it all the time?

Yep, it's like that.

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Simplest seafood stir-fry with lime + chilli

Late Sunday morning.

Realise need to eat and that, having been up for several hours (well, from 7.30am and now it's 10.45am.

I really need brunch.

Time for my own personal take on Masterchef's 'invention test' (the one I'll be looking forward to most should I ever get on it).

I have: a rasher of smoked back bacon; a packet of cooked seafood mix (squid, prawns and mussels); some asparagus tips I picked up cheaply yesterday as they were put on offer as they became out of date. 

So ... time to rustle up the simplest seafood stir fry! 

It all goes together well - pork and seafood HEART each other big time. 

This is super-simple but it IS spicy and it IS very lime-y.

I actually think lemon might be nicer - and I rarely use lemon!

Cook your rice first so it's ready and then prepare the ingredients:

1 garlic clove, minced

a small piece of ginger, minced

1-2 bird eye chillies, squashed and chopped

1-2 spring onions, sliced

cooking oil, or Frylight spray oil 

1 bacon rasher, fat removed and chopped(I had smoked but whatever you have is good)

some mixed seafood (probably around a small bowlful or around 200g)

if you have them asparagus tips are good, but you could use another vegetable

1 lime

fish sauce

sugar

oyster sauce

cooked rice and chopped coriander leaves (if liked) to serve

I use my Frylight 1-cal oil spray as I'm losing weight at the moment, but you can just use a tablespoon of cooking oil if you prefer- and if so, you probably don't need the splash of water, but see what you think and add it if you need to.

Put a frying pan over a medium heat and add 20 sprays of 1-cal spray oil and then put in the garlic, ginger, chillies and spring onions.

Stir for around 20 seconds until it smells good and then add the bacon and stir for another 20 seconds - add a splash of water now, or earlier if you think it needs it.

Cook for another 20 seconds or so and then add the asparagus tips (if using) and cook for a minute. Add another small splash of water if needed at any time.

Tip in the seafood, stir and squeeze in the juice of the lime. 

Add a splash of fish sauce and half a teaspoon of sugar then cook, stirring all the time, for a couple of minutes until the seafood is hot all the way through.

Add a little glug of oyster sauce and cook for up to another minute until it's all hot and good.

Turn off the heat, add the coriander (if using) and serve with rice. 

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Soy steamed sea bass (or other white fish!)

This dish is too good not to share right away, but next time I make it I'll take some better photos and come back and change them! 

It's because I used cod fillets and they broke up when cooking - it still tasted delicious though I do prefer it with sea bass.  

This dish is a favourite Tiniest Thai Diet recipe - there's no fat at all used in cooking it.  It's a great 'diet' dish too as no-one would guess that you were on a diet if you served them this. 

I made it at a recent supperclub and everyone loved it!

What makes it special is the dried porcini mushrooms that gives a lovely sort of earthiness to the flavour, and then the bacon just goes so well with the fish.

It's super-easy to make too - to serve two you'll need: 

a small handful dried porcini mushrooms

1 rasher smoked back bacon, trimmed of any excess fat

2 spring onions

2 tsp sugar

4 tablespoons dark soy sauce

2 fillets of sea bass, or other white fish

Put the dried mushrooms into a small bowl of warm (not hot) water and leave to soak for about 15-20 mins. I never measure the amount of water but it's probably half a mug or so.

While the mushrooms soak, dice the bacon and slice the spring onions. I don't know why I sliced them in rounds today as I prefer the look of them sliced in long thin strips - like here when I made this the last time!

When the mushrooms have soaked, drain and keep the liquid. Throw away any really tough mushroom stalks and slice the rest.

Add the sugar and soy sauce to the mushroom liquid and mix.

I use my beloved remoska (honestly, one of the best presents I've ever asked for - I must have had it over ten years and use it every week) for cooking the fish, but a pan with a well fitting lid (or foil) over a low heat would work well. You want to poach and steam the fish gently, just barely a simmer.

Put the fish in whatever pan you're using, pour over the liquid mixture and add the bacon, spring onions and mushroom pieces.

Cook gently for about 20 minutes, turning the fish carefully once (more carefully than I did as I broke up the fish) and add a splash more water if it's needed.

Serve with rice.

I made a quick vegetable stir fry today too if you're wondering what's in the bowl in the dark picture! 

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