Fresh, fiery and full of color, this marine bass with mixed vegetables and red pepper, whose culinary column and main chef Paul Watters is a vibrant dish that delivers both flavor and performance.
Crisp Meribass pairs beautifully with lightly fried vegetables, while the bold red pepper and chili sauce brings warmth and harmony to every bite. It is the perfect choice for a dinner party or a taste for the packed mid -week.
Here, Paul shares his simple step -by -step recipe to help you create a dish worthy of this restaurant at home.
Ingredients
Pisces
- 2 marine bass fillets
Vegetables
- 1 cup of beans
- 2 carrots (peeled and Julienned)
- 2 celery sticks (cut into strips)
- 2 onions (peeled and thinly sliced)
- 1 red pepper (sliced)
- 1 green pepper (sliced)
- 1 Bok Choy (leaves are separated)
- 1 nail garlic (crushed)
- 1 knob fresh ginger (grated)
- 2 lines of light soy sauce
- 1 teaspoon of white pepper
- 1 teaspoon of wheel sugar
Fiery red pepper sauce
- 1 red pepper (cut into pieces)
- 2 fresh red chili (halved)
- 1 garlic clove (peeled)
- ½ teaspoon of sugar
- ½ cup of cold water
- 1 cup of tomato ketchup
Mix all ingredients into the cooking device until smooth. Set aside.
Ornament
- 2 sprinkles of fresh coriander
- 1 tbsp of black sesame seeds
- 1 tbsp of white sesame seeds
- ½ bundle fresh coriander (if desired for extra coating)
Method
- Cook the vegetables
Heat wok or medium frying pan at medium temperature. Add the carrots and celery and stir for 2 minutes.
Add the onions, peppers, garlic and ginger. Stir bake for another 3 minutes.
Add Bok Choy, Papu, soy sauce, white pepper and bike sugar. Mix all together for 4 minutes until just gentle but still sharp. - Heat the sauce
Gently heat the red pepper in a small pot while the vegetables are boiling. - Boil the sea bass
Heat the surface pan or frying pan over high heat. Lightly oil on both sides of marine bass fillets and season with salt and pepper.
Place the fish side of the fish and cook for about 5 minutes until the skin is crisp. Turn the fillets, turn off heat and allow residual heat to finish the fish. - A plate and serve
A rich spoonful of red pepper sauce around the bottom of a large plate.
A pile of mixed vegetables neatly in the middle.
Place the marine bass fillets on the vegetables, on the skin side.
Decorate with fresh coriander branches and sprinkle with black and white sesame seeds.
Immediately serve With steamed jasmine rice or enjoy a lighter meal alone.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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Post-summer recipes: a sea bass in the bed of mixed vegetables with a fiery red pepper sauce first appeared in Ravish magazine.
