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Sea bass with Vietnamese-style salad
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1 white cabbage, halved, core removed and finely shredded
2 large carrots, peeled and julienned or coarsely grated
200g cucumber, sliced
2 large red chillies, sliced (deseeded, if liked)
2 tbsp lime juice
1½ tbsp fish sauce
1½ tbsp maple syrup
1 tbsp sunflower oil
360g pack 4 Mediterranean sea bass fillets
¼ x 25g pack mint, leaves shredded
1-2 tbsp Cooks’ Ingredients Crispy Fried Onions
1. Toss the cabbage, carrots, cucumber and red chillies together in a large mixing bowl. Mix the lime juice, fish sauce and maple syrup and pour over, tossing with the vegetables. Set aside.
2. Heat the oil in a large nonstick frying pan over a high heat. Add the fish to the hot oil, skin-side down. Fry for 3 minutes, then turn and cook for 1 more minute, or until opaque and cooked through.
3. Toss the mint through the salad and divide between 4 plates. Top each with a sea bass fillet and scatter with crispy onions to serve.
Cook’s tip Make this recipe no-cook by swapping the sea bass for 300g ready-cooked king prawns.
Typical values per serving:
Low in saturated fat/2 of your 5 a day