sea bass

Sea bass with a ginger, chilli, garlic sauce

A couple of things, seemingly random ... firstly, I didn't really used to use ginger a lot, I found it too strong and it wasn't a favourite flavour.

Rachel Redlaw ginger garlic chilli sea bass

And then, I started grating it on the smallest grating size of the grater and now I LOVE it! 

Secondly, I've been thinking about how I tend to add all the sauce/flavour ingredients in with fish or meat as I stir-fry and cook, and decided to do tonight's sea bass in two stages.

So I cooked the fish in a non-stick pan with a few sprays of my spray cooking oil, skin-side down for I think it was four minutes to get lovely and crisp, and then turned and cooked for another minute.

Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw sea bass with a ginger, chilli, garlic sauce

Remove the fish from the pan and then put the pan back over a medium heat with a few more sprays of cooking oil, plus some grated ginger, finely chopped garlic and birds eye chilli (amounts of each to your taste - I had one garlic clove, one chilli and a heaped teaspoon kind of sized amount of grated ginger).

Cook, stirring, for 30 seconds, then add a splash of water, a slosh of light soy sauce, another of fish sauce and a pinch of sugar - and i added a sliced spring onion too.  Cook for a minute or so more adding a little more water if you want more of a sauce, and then pour over the fish.

Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw sea bass with a ginger, chilli, garlic sauce
Rachel Redlaw ginger garlic chilli sea bass

You could have with rice, noodles, potatoes, whatever you like, but tonight I served this very simply with some steamed green vegetables, a wedge of fresh lime and toasted some flaked almonds quickly in a dry pan to sprinkle on top.

I really love it when something so simple tastes so good! 



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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.

Rachel Redlaw sea bass and sauce
Rachel Redlaw sea bass in sauce

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!

Rachel Redlaw sea bass in sauce
Rachel Redlaw sea bass in sauce

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.

 
Rachel Redlaw sea bass in sauce
 

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

Yep, it's like that.



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!

Soy steamed sea bass Rachel Redlaw

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

Rachel Redlaw soy steamed sea bass
Rachel Redlaw soy steamed 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!

Rachel Redlaw soy steamed fish

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.

Rachel Redlaw soy steamed sea bass
Rachel Redlaw soy steamed fish

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.

Rachel Redlaw soy steamed sea bass
2 fillets of sea bass, or other white fish

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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