Baked Sea Bass With Pickled Ginger And Cucumber Salad

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese		1	Servings

INGREDIENTS

1		900 g, approximately
		seabass filleted
		and scaled
		Light sprinkling Chinese
		five spice
		A little wine and water to
		moisten
		A little olive oil
		Fine julienne of the zest of
		1 lime
16		Pieces pickled ginger
1/8		Cucumber sliced lengthways
		on a mandolin discard
		the
		middle
		section with the
		seeds
1		10 cm piece mooli cut into
		quarters down
		the length and sliced on
		mandolin
1/4		Rice noodles, deep fried
2	T	Chives cut into batons
		The leaves taken from a few
		sprigs of tiny ones
		mint
3	T	Sesame oil
1 1/2	t	Soy sauce
1		Squeeze lime juice

INSTRUCTIONS

a
Cut the seabass fillets in half to make four pieces. Remove bones but
leave skin on. Season flesh side of fish and sprinkle with five  spice.
Rub olive oil into the skin.  Make 4 individual foil packets with
pieces of foil approximately 21/2  times the size of the fish. Put the
fish in skin side up and fold  over the foil and seal on two sides.
Pour in a little of the  wine/water to moisten and seal up the third
side. Put packets on a  baking sheet and bake in a preheated oven for
about 4 minutes.  Meanwhile, make the salad by mixing together the
ginger, cucumber,  lime zest and mooli.  Mix the dressing ingredients
together.  Just before serving, add the mint leaves, chive batons and
deep fried  noodles to the salad. Sprinkle with a little of the
dressing and pile  in the centre of the plates. Top with a piece of
seabass, skin side  up and angled on the salad. Drizzle the dressing
around.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 599 Calories From Fat: 519 Total Fat: 58.5g Cholesterol: 33.6mg Sodium: 857.2mg Potassium: 591.2mg Carbohydrates: 12.5g Fiber: 2.8g Sugar: 6g Protein: 8.9g