Bass Fillets with Pak Choy

Wednesday, 13th June 2012

This is an original and fresh way with fish which could be adapted to use with salmon or cod.

Ingredients (for 2)

- 2 x 225 (8oz.) Fillets of Bass

- 1 tablespoon flour

- 2 teaspoons Sesame Seeds

- 1 teaspoon Ground Cumin

- 2 Heads Pak Choy

- 1 Clove Garlic

- 1 small thumb Root Ginger

- 1 tablespoon Soy Sauce

- Olive Oil for cooking

Method

First check over the Bass for bones, remove any with a tweezers or a small pliars. Set the oven to Gas 6, 200 C, 400 F.

Mix the flour, sesame and cumin together on a plate. Dip the fillets in this. Heat some oil in a non-stick pan until very hot. Slip the fillets in and cook on the flesh side on a high heat for 3 to 4 minutes until they brown. Transfer them on to an oiled baking tray, skin side down, and put them into the oven. They should be ready in just 5 minutes.

Slice the pak choy along its length into long thin pieces. Include all the leaves and the stalk. Don't worry, it does look very untidy. Peel and grate the piece of ginger and chop the garlic finely. Heat some oil in a pan and toss the Pak Choy in this for one minute until it starts to wilt. Add the garlic, ginger and soy and continue cooking for 3 to 4 minutes. The pak choy stalks should still remain crunchy, the leaves soft. Serve these with the bass with perhaps some plain boiled potatoes.