Sea bass with sweet & sour cucumber
Waitrose and Partners

Pan fried sea bass with sweet and sour cucumber and peanut brittle

Fish is often eaten to celebrate Lunar New Year. Ping Coombes, MasterChef 2014 winner and food writer, says this recipe by her mum is simple and utterly delicious. 

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 5 tbsp Cooks’ Ingredients Sweet Chilli Sauce
  • 3 tbsp tomato ketchup
  • 1 tsp light soya sauce
  • 1 squeeze of lime juice, to taste
  • 1 tsp sesame seeds
  • ½ cucumber, unpeeled and cut into 1cm circles
  • 30g Walkers Sensations Honey & Salt Roasted Peanuts
  • 180g 2 Mediterranean Sea Bass Fillets
  • 2 tbsp cornflour, seasoned with salt and pepper
  • 3 tbsp Vegetable oil
  • 1 Steamed rice, to serve

Method

  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 topped with the 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,299kJ/ 788kcals

Fat

37g

Saturated Fat

4.6g

Carbohydrates

85g

Sugars

35g

Fibre

3.9g

Protein

26g

Salt

2.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
Meal deal

0 added

0 in trolley

Quantity of Waitrose Sweet Chilli Sauce in trolley 0

0 in trolley.

Waitrose Sweet Chilli Sauce140g

140g
Microwaveable

Item price

£1.15

Price per unit

82.1p/100g

0 added

0 in trolley

Quantity of Waitrose Sweet Chilli Sauce in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose 2 Mediterranean Sea Bass Fillets in trolley 0

0 in trolley.

Waitrose 2 Mediterranean Sea Bass Fillets180g

180g

Item price

£5.50

Price per unit

£30.56/kg

0 added

0 in trolley

Quantity of Waitrose 2 Mediterranean Sea Bass Fillets in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet