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    Ping Coombes’ pan fried sea bass with sweet and sour cucumber and peanut brittle

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    Ping Coombes’ pan fried sea bass with sweet and sour cucumber and peanut brittle

    Prepare: 10 minutes

    Cook time: 5 minutes

    Serves: 2


    5 tbsp (75ml) Cooks’ Ingredients sweet chilli sauce
    3 tbsp tomato ketchup
    1 tsp light soya sauce
    Squeeze of lime juice, to taste
    1 tsp sesame seeds
    ½ cucumber, unpeeled and cut into 1cm circles
    30g Walkers Sensations California Honey and Salt Peanuts, crushed
    180g pack 2 Mediterranean seabass fillets
    2 tbsp cornflour, seasoned with salt and pepper
    3 tbsp vegetable oil
    Steamed rice, to serve


    1. To prepare the cucumbers, mix the sweet chilli sauce, ketchup, soya sauce and 2 tbsp water in a small saucepan over a low heat. When warm, season with lime juice. Sprinkle on the sesame seeds and remove from the heat.
    2. Mix the cucumber circles with some of the warm sweet and sour sauce to coat and sprinkle on some of the crushed peanuts. Set aside. 
    3. Season the seabass with salt and pepper and dust the seabass skin with some seasoned cornflour. Shake off any excess. Heat the oil in a frying pan over a high heat. Place the fillets skin side down away from you. Gently apply some pressure on the fillets with a fish slice or similar, for about 20 - 30 seconds to prevent it curling up.
    4. Leave the fillets frying in the oil for 2 minutes, reducing the heat to medium if needed, until the skin is crispy. Using a spatula, flip the seabass to its flesh side. Tilting the pan slightly, use a spoon to baste the fish, crisping the skin further. Cook for 1 more minute, or for longer if your fish is thicker, until cooked through. Remove from the pan.
    5. Place the sweet and sour cucumbers on a plate top with pan fried seabass fillets. Drizzle with some of the reserved sauce and top with more of the crushed peanuts. Serve with plain steamed rice, with any extra sauce on the side.

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