Asian Sea Bass Salad
We have been on a bit of a health kick recently, and this delicious, fresh salad with super simple Thai inspired dressing and zingy, crunchy greens, has become a weekly staple.
2 sea bass fillets - 1 bunch Chinese leaf - 2 carrots - 1 handful fine beans - 1 cucumber - 1/2 red onion - peanuts - pomegranate seeds - coriander - 100ml light coconut milk - 1 lime - 1 tbsp red curry paste - -sweet chilli sauce - fish sauce - sesame oil
Chop, dice, slice and shred the Chinese leaf, carrots, beans, cucumber and red onion, and put aside in a bowl with a handful of peanuts, pomegranate seeds and coriander.
The dressing could't be easier, combine the coconut milk, lime and curry paste together, with a dash of sweet chilli, fish sauce and sesame oil - these provide that yummy sweet/salty/nutty kick, then dress the salad just before cooking the fish, to save it from softening.
Season the fish and fry off in a hot pan until the flesh looks flakey and the skin is nice and crisp, then assemble with a big handful of salad, scattering of pomegranate seeds and peanuts, and a drizzle of the remaining dressing over the top.