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    Sea bass with Vietnamese-style salad

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    *mandatory

    Sea bass with Vietnamese-style salad

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    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

    Method

    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. 

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    Cook’s tip Make this recipe no-cook by swapping the sea bass for 300g ready-cooked king prawns.

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