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Ingredients2 x 600g sea bass, scaled and cleaned |
NutritionPER SERVING (4) 499 kcalories, 39g protein, 12g carbohydrates, 29g fat, 0g saturated fat, 3g fibre, 3g sugars, 1.62g sodium. |
Take the scaled and cleaned fish and make three vertical slashes in either side. Place on a piece of lightly oiled cooking foil, large enough to seal the fish. Put a good sprig of coriander on top and season with a little sea salt and black pepper. Squeeze the juice of one lime over each fish and seal. Bake in the oven for 10 - 15 minutes at 180°C Taking a wok or heavy sauce pan heat the vegetable oil. Add the pak choi, sweetcorn, carrot, garlic, chilli, ginger, lemon grass and mushrooms and stir fry for approx one minute. Then add the spring onions and cook for a further 30 seconds. Add about 4 tablespoons of water and the peas. Bring to the boil for 30 seconds then remove from the heat. Add the soy sauce, sesame oil, fish sauce, and chopped coriander. Remove the fish from the oven and serve on a bed of vegetables and coat with the sauce. Garnish with the green stalks of the spring onions.
Serves 4