Gary Rhodes' Grilled sea bass recipe
This is such an easy and exciting dish to try, offering a range of flavours that compliment one and other so well, the sweet bite of candied ginger calming their quite robust characters. The rich bok choy elements of this dish also eat well with steamed fish or grilled chicken.
Here the seabass has been grill marked using a hot metal skewer pressed on to its lightly floured skinned side.
Ingredients
- 4 150-175g portions of skinned seabass fillet, grill marked
- 1 Flour, for dusting
- 1 pinch Salt
- 1 pinch Pepper
- 6 Heads of bok choy, divided into leaves
- 2 Cloves of garlic, crushed
- 4 Spring onions, sliced
- 100 g Shiitake or chestnut mushrooms, sliced or quartered
- 2 Nuggets candied ginger, cut into 1-2 mm thick sticks
- 1 tbsp Vegetable oil
- 2 Knobs of butter
- 3 tbsp Alternative Kicap Manis
- 100 ml Water
- 1 pinch Ground white pepper
- 1 pinch Sugar
- 2 tbsp Sesame or olive oil
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- For the vinaigrette, bring the soy sauce, water, white pepper and sugar to the boil before whisking in the sesame or olive oil. Keep to one side.
- Quickly blanch the boy choy in boiling salted water for approximately 30 seconds before draining.
- Heat the olive oil and 1 knob of butter in a wok or frying pan.
- Add the garlic, candied ginger and mushrooms gently cooking for a minute or two before adding the spring onions and bok choy. Cook for a further 1-2 minutes and the vegetables are ready to serve.
- Meanwhile, brush the grill-marked seabass fillets with butter, placing them on a greased baking tray. The fillets can now be cooked beneath a pre-heated grill for 5-7 minutes, depending on the size of the fish, until just firm to the touch.
- Divide the vegetables between 4 large bowls or plates, drizzling each with the oyster sauce vinaigrette before presenting with the seabass.
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