Lemon Sea Bass with Vietnamese Green Salad

Lemon Sea Bass with Vietnamese Green SaladRecipe: Lemon Sea Bass with Vietnamese Green Salad

 

A fresh summery dish with a combination of Vietnamese and Mediterranean flavours.

 

*Notes: Sumac is a zingy lemon flavoured spice used in Mediterranean and Middle Eastern cooking. It’s a great substitute for lemon as it adds an extra spark that the citrus juice doesn’t have. If you can’t find sumac in your supermarket or online then substitute for lemon juice and lemon rind.

 

 

Lemon Sea Bass with Vietnamese Green Salad

Serves 2

 

INGREDIENTS:

2 sea bass fillets
1 courgette, cut into thin strips or cut with a spiralizer
1 cucumber, sliced lengthwise  into paper thin pieces (I use a vegetable peeler)
2 spring onions, cut into thin slices, or shredded lengthwise
1 red chilli (optional)
2 tbsp fish sauce
2 tbsp lime juice
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
1 tsp sumac or finely grated lemon rind
Lemon juice
Sea salt flakes

 

METHOD:

  1. If using sumac, sprinkle fish fillets with sea salt and sumac. Cook in an hot oiled frying pan until skin is crispy and flesh just cooked. This should take no longer than 5 minutes. Start skin side down and if necessary flip over for 30 secs to cook the other side. Fish will continue to cook out of the pan when resting so keep an eye on your timing.
  2. Combine courgette, cucumber, spring onion and chilli in a bowl.
  3. Next mix fish sauce, lime juice and sesame oil and shake vigorously in jar or use a fork to beat together in small bowl. Pour over the cucumber salad and mix well.
  4. Place cucumber salad on a plate and gently place sea bass on top. If using lemon rind instead of sumac, sprinkly fish now with the rind. Finish with a squeeze a lemon juice and a sprinkle of sesame seeds.
  5. Serve!

 



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