| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Tessa’s, Seasonal, Kitchen | 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 a mandolin | ||
| 1/4 | pk | Rice noodles; deep fried |
| 2 | tb | Chives cut into batons |
| The leaves taken from a few sprigs of; (tiny ones) | ||
| ; mint | ||
| 3 | tb | Sesame oil |
| 1 1/2 | ts | Soy sauce |
| 1 | Squeeze lime juice |
INSTRUCTIONS
SALAD DRESSING 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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