Pan Fried Sea Bass with Tangy Mango Salsa
Share
Serves 2
- 1 mango, peeled and diced
- 50g stem ginger, finely chopped
- 2 tomatoes, diced
- 1/2 red onion, finely diced
- 1/2 red chilli, finely chopped
- 1/2 bunch of fresh coriander, roughly chopped
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp stem ginger syrup
- Salt & black pepper, as needed
- 2 x 175g sea bass fillets, with skin on
- 2 tbsp oil
- 2 spring onions, shredded
Preparation Time: 8 minutes. Cooking Time: 25 minutes.
- Make the salsa by placing the mango, ginger, tomatoes, onion, chilli, coriander, rice vinegar, soy sauce, stem ginger syrup, salt and pepper into a bowl and mixing well to combine. Cover and refrigerate until ready to serve.
- Pat the fish dry with kitchen paper and check there are no bones.
- Heat the oil in an AGA frying pan on the boiling plate or hotplate on boiling setting or induction on high.
- Place the fish skin side up in the frying pan and cook for 2-3 minutes until coloured.
- Carefully turn the fish fillets over and cook for 2-3 minutes, until the fish is just cooked. Put the shredded spring onions into the side of the pan for the last minute of cooking.
- Divide the salsa between two serving plates and place the cooked fish on top of the salsa.
- Drain the spring onions on kitchen paper then sprinkle over the fish. Serve immediately.
