This recipe came to me in a dream and thankfully didn’t leave me in another one (woo references).
I’m sorry I lied, I created this recipe because my fridge looked like a cornucopia of vegetables with a fillet of sea bass chucked in just for lolz. Sea bass is such a versatile fish, there are so many flavours that compliment it. It is simple and quick to cook and allows you to show off your
apparently until now latent cooking ability at a dinner party.
Ingredients Serves 1
- 1 Sea Bass Fillet
- 1tsp Cumin Seeds
- 2 tsp Sesame Seeds
- 1 tbsp Groundnut Oil
- 5g Coriander (cilantro)
- 1tsp Sweet Chili Sauce
- (Optional) 4 or 5 slices of Red Chili
- In a pan over a medium/high heat add 1 tbsp groundnut oil, cumin seeds and sesame seeds. Cook for 1-2 minutes; the sesame seeds should start to change colour and even pop in this time, do not let them burn.
- Add the fillet of sea bass to the pan along with 3g of coriander torn up roughly by hand (ain’t no one got time to chop stuff). If you are using chili add it here.
- Pour the sweet chili sauce on top of the fish, do not use too much as it is only used to add some sweetness to the dish, it can be overpowering.
- Occasionally baste the fish and after around 4 minutes you should notice the bottom half of the fish to have changed from a translucent flesh colour to a more solid white. This is the time to flip the fish and lower the heat slightly. Cook for a further 2 or 3 minutes, flip again as not to burn the top.
- Serve with the rest of the coriander roughly torn again.
I garnished my dish with some radish slices and spring onion