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Celebrating Seafood in the East Neuk of Fife ...

 
Pan Seared Sea Bass on a Crisp Green Salad

Ingredients:

1 fillet Sea Bass

Sweet and Sour Dressing:

2 tbsp Brown Sugar
2 tbsp Sugar
2 tbsp Water
2 tbsp Fish Sauce
2 tbsp Lime Juice

Salad:

2 Shallots, sliced
½ Carrot, cut into fine julienne
25gms Mange Tout, sliced
10 Mint Leaves
10 Coriander Leaves
1 Red Chilli, sliced on the bias

Pan sear the Sea Bass until golden brown for about 90% of the cooking time on the skin side only.
Turn over and finish cooking for a further minute

Toss all salad ingredients in a bowl and season.

Sauce:

Dissolve the sugars and water in a pan over a low heat.
Continue to cook over a low heat until lightly golden.
Add fish sauce and lime juice and cool.

 

 

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