Seared seabass with ginger and coconut milk sauce and toasted flaked almonds
This is a quick, delicious main course. Serve it with spinach or a plain green salad. Sea bream also works well.
Preparation: 10 minutes
Cooking: 10 minutes
4 tbsp olive oil
4 fillets of sea bass, scaled and skin on
½ onion, finely chopped
2 cloves of garlic, crushed
1 tbsp fresh ginger, grated
Salt and freshly ground black pepper
1 fresh chilli, finely sliced
2 lemongrass stalks, bashed
200ml canned coconut milk
1 tbsp freshly chopped parsley or coriander (whichever you prefer)
2 tbsp almond flakes
Rinse the fish, pat dry and check for any bones. Make 3 cuts on the skin of the fish; this will help the fish not to curl once in the hot pan.
Heat 2 tbsp of olive oil in a non-stick frying pan, add the sea bass fillets skin down and hold them down with a flat spatula for 10 seconds so they don’t curl.
Cook over low-medium heat for 2 minutes until the skin is golden and the fish more than half cooked. Turn the fillets and cook, skin up for another 2 minutes. Gently transfer to a warm platter.
In the same frying pan add the remaining olive oil and when hot, add the onion, cook it on a low heat for 5 minutes until soft.
Then add the garlic, ginger, chilli, lemongrass stalks, coconut milk and salt and pepper to taste. Stir and cook for 5 minutes.
Plate the sea bass fillets on a bed of greens and gently pour the hot sauce over each fillet.
Scatter with fresh coriander or parsley and flaked almonds.
Join Silvia’s cookery courses in Italy 29 June-4 July and 19 - 24 October 2014