Name: Baked Sea Bass with Pickled Ginger And Cucumber Salad
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

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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