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Seared Sea Bass with Spicy Sugar Snap Salad and Ponzu Dressing

Seared Sea Bass with Spicy Sugar Snap Salad and Ponzu Dressing

By OcadoLifePublished on 05 January 2022Soft flesh, crispy skin and a crunchy, herbal salad – this dish is all about texture and aromatics. Ponzu is a citrusy sauce that's really popular in Japan, and it goes a treat here with the white fish and chilli-spiked salad. If you’re feeling extra hungry, simply add a few boiled new potatoes and you've got yourself a filling supper. 
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Time and servings

20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • 50 g of plain flour
  • 2 tbsp of sesame oil
  • 4 tbsp of soy sauce
  • 1 lemon, juice only
  • 1 lime, juice only
  • 25 g of mint
  • 60 g of coriander
  • 4 shallots, thinly sliced
  • 2 red chilli, deseeded and chopped
  • 200 g of sugar snap peas, halved diagonally
  • 4 fillets of seabass
  • 2 tsp of mirin

Method

  • Step 1

    Put the plain flour on a plate and add salt and pepper. Toss the fish to coat all over in the seasoned flour.

  • Step 2

    Heat the oil in a large frying pan over a medium heat. Add the fish, skin side down, and cook for 2 mins, then turn and cook for another 2 mins.

  • Step 3

    Mix together the soy, lemon, lime and mirin in a bowl to make the ponzu sauce. Toss the herbs, shallots, chilli and sugar snap peas together in a bowl and divide between plates. Add a piece of fish to each plate and spoon over the ponzu to serve.