I remember Shelina Permalloo from winning Masterchef 2012, her vibrant, colourful and exotic flavours helped her win one of the most revered cookery show on TV. I've been following her beautiful cookery dishes on her social media channel and when I saw her book on offer at The Works in January, I flicked through it and immediately purchased it. Sunshine On a Plate has been sitting on my book shelf for the last 4 or so months but with me attempting to improve on my cooking, I need to challenge myself with new genres. I will be of course, continuing with my love of Jamaican and Caribbean food, but will expand on other less familiar cuisines to me such as Mauritian, Persian and Korean with the view to share these on my blogs. Now, back to this recipe, the Sea Bass with Coriander and Lime was one of the first recipes I bookmarked. There was something so summery about this fish (if you purchase or own her book you will see the stunning photography) and as the weather gets warmer, I am craving fish and lighter dishes. I tweaked this recipe as I did not have any fresh coriander, but for me it still worked. The sea bass was beautifully cooked, tender and lightly spiced, all the flavour complimented each other. I chose to serve this with Min Frire, a vibrant, fiery and moreish Chinese inspired side dish. Noodles will never be the same. Trust me.
|Sea Bass and Min Frire.|
Recipe for Sea Bass with Min Frire.
Sea Bass with Coriander and Chilli
1 X 1 kg whole sea bass, gutted and scaled
1/2 bunch fresh coriander, roughly chopped
2 red chillies, finely chopped
1 tbsp cumin seeds, toasted
2 tbsp extra-virgin olive oil
For the dressing
Juice of 2 limes
1 tsp unrefined light muscovado sugar
1 tsp fish sauce
2 tbsp olive oil
1) Preheat the oven to gas mark 5.
2) Clean the sea bass, wiping it inside and out the kitchen paper. Use a sharp knife to gently score the fish with 3-4 diagonal cuts on both sides. Stuff the inside of the fish with the fresh coriander.
3) Mix together the chillies, cumin seeds, olive oil and salt and rub this mixture all over the outside of the flesh. Place the fish on a baking tray and bake in the oven for about 30 minutes. The skin should crisp up nicely as the fish is not covered.
4) Check if the fish is cooked - the flesh should be opaque and feel firm to the touch. Return to the oven for 5 minutes for necessary.
5) Meanwhile, whisk together the dressing ingredients. Once the fish is cooked, remove the fillets using two spoons and drizzle a little dressing over each portion.
8 Bundles dried egg noodles
1 tbsp sesame oil
2 tbsp vegetable oil
1 garlic clove, finely chopped
2 cm piece of fresh root ginger, peeled and grated
1/2 white cabbage, finely chopped
2 carrots, peeled and chopped into matchsticks
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp finely chopped garlic chives
1) Cook the dried noodles in boiling water according to the packet instructions, until just cooked or al dente. Drain and toss through with the sesame oil to prevent the noodles from sticking. Set aside.
2) Heat the vegetable oil in a wok, add the garlic and ginger and fry for 1 minutes until fragrant. Add the cabbage and carrots cook for 4-5 minutes, stirring constantly to prevent anything from burning at the bottom of the wok.
3) Add the cooked noodles, soy sauce and oyster sauce and stir0fry for another 2 minutes, making sure all the noodles are mixed with the vegetables and have taken on the colour from the soy sauce. Remove from the heat, toss through the garlic chives and serve immediately.