Business Fit Magazine January 2019 Issue 1 | Page 41
Spicy, Crispy Sea Bass 2.
Ingredients 3. Heat some olive oil on a baking tray. I do
Squeeze fresh lemon juice onto the
fish. Then sprinkle on the cayenne pepper.
this by putting the tray directly on top of the
cooker with the flame on a medium heat.
1 Sea Bass fillet
2 tsp Garlic granules
2 tsp Cayenne Pepper
Fresh Curry Leaves
4.
Add the teaspoon of mustard seeds
and curry leaves to the oil when it is
hot allowing them to pop and sizzle.
5. Add garlic granules and cayenne pepper
to the mustard seeds and curry leaves.
1 tsp Mustard Seeds
Pinch of Salt
Pinch of Pepper
Squeeze of Fresh Lemon
6.
Add the seasoned fish directly onto the
heated tray into the spice mixture for about
a minute or two and then turn the fish onto
the other side to seal it.
7.
Add some more olive oil onto the fish
and then place the tray under the grill.
1 tbsp Olive Oil 8. While the fish is in the oven, heat a wok
For The Tomato And Onion Base 9.
with olive oil and add the chopped shallot
and tomatoes and allow to soften.
1 Large Shallot (finely chopped)
3 Small Plum Tomatoes
Add some salt and pepper and cook
slowly.
10. After about 5 minutes you can take the
Fresh Coriander tray with the fish from the grill to add the
oil from the fish into the tomato and onion
mixture in the wok.
Pinch of Salt 11.
Method: 12.
1.
Put the fish back under the grill for
a further 10 minutes or until the fish is
crispy and golden. (Remember to turn the
fish over so that both sides of the fish are
cooked thoroughly.)
Make incisions along the sea bass on
both sides, sprinkle some of the garlic
granules, salt and pepper directly onto the
fish on both sides.
Stir the tomato and shallot mixture
occasionally, when cooked decorate your
plate with it.
13.
Place the cooked fish on top. Garnish
with fresh coriander and serve.
Sarah Ali Choudhury is an award-winning Indian food
expert, TV chef and food columnist. Sarah is passionate
about sharing the joys of Indian cuisine – whether through
TV, radio or print media, live cooking demonstrations, social
media or bespoke teaching
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