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Thai Sea Bass with Mango and Pepper Salad

Thai Sea Bass with Mango and Pepper Salad - A fragrant, fresh and delicious salad that is quick and easy to prepare
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Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Thai

Ingredients
  

Sea Bass

  • 4 Sea Bass Fillets 140g each
  • Salt and Pepper
  • 2 tbsp Oil
  • 1/2 inch Ginger Peeled and cut into thin matchsticks
  • 1 clove Garlic Thinly sliced
  • 1 tsp Soy Sauce

Thai Mango and Pepper Salad

    Salad

    • 1 small Red Pepper Cut into thin strips
    • 1 small Green Pepper Cut into thin strips
    • 1 small Yellow Pepper Cut into thin strips
    • 1 Mango Firm (Cut into slices)
    • 2 tbsp Peanuts
    • 1/2 tsp Sesame Seeds

    Dressing

    • 1 tsp Brown Sugar
    • 1 tsp Honey
    • 1 Lime Juiced
    • 1 tsp Soy Sauce
    • 1/4 tsp Fish Sauce
    • 1 clove Garlic Crushed
    • 2 tsp Olive Oil
    • 1 tsp Coriander Leaves and Stems Finely chopped

    Instructions
     

    Sea Bass

    • Heat a heavy based saucepan over high heat. Add 1 tbsp Oil.
    • Season the seabass and add to the pan skin side down (press down with a fish slice or flat metal spatula) for 5 mins. Turn over and cook for a further minute. Then remove from the pan. Repeat with the remaining sea bass fillets.
    • In the same pan, add the remaining oil. Stir in the ginger, garlic and soy sauce. Flash fry for a minute, then remove from the pan on to the fish.

    Salad

    • Whisk together all the ingredients for the dressing in a small bowl.
    • Combine all the salad ingredients for the salad in a medium bowl. Pour over the dressing.

    Assemble

    • Divide Sea bass and salad amongst 4 plates and enjoy!
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