Seared Sea Bass with Spicy Sugar Snap Salad and Ponzu Dressing
By OcadoLife
Published on 05 January 2022
Soft 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. 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.