Chilean Sea Bass with Fried Choy Sum and Mushroom Salad
- 2 people Feeds
- 00h 10 Prep time
- 00h 30 Cook time
Chilean Sea Bass is ‘the wagyu of the sea’. The fish is rich in omega-3 oils and fats, which makes it juicy, flakey and almost melt-in-the-mouth when cooked. The flavour of the fish is mild and buttery - if you are unable to source Chilean Sea Bass, you can use good-quality cod as a substitute for this recipe.
Quick and easy to make, we have paired the Chilean Sea Bass with a delicious fresh hot mushroom salad on a bed of choy sum, which compliments the texture and flavour of the fish so well.
Watch the recipe video here.
- Bring a pan of water to the boil and season with a generous pinch of salt.
- Place the choy sum in the water to blanch, putting a lid on the pan immediately to let the leaves wilt, then remove, drain and leave to the side to be fried off later.
- In the meantime, finely chop fresh coriander, including the stem as this actually has the most aroma and flavour.
- Season the fish with salt and heat oil in a pan. Fry the fish skin-side down first, then flip to cook on the other side until flakey. When it is almost cooked, add a knob of butter and the fresh thyme stalks to the pan, and baste the fish.
- Squeeze excess water out of the choy sum that has been left to rest on the side.
- Heat butter and a skin-on whole clove of garlic in another frying pan. When the butter is bubbling, add the choy sum and toss so that the leaves are all covered.
- In a separate pan, heat oil, and add the Hon Shimeji and Shiitake mushrooms. The popping noise you hear will be the water coming out of the mushrooms, which is when they will become soft. Add the Enoki mushrooms and then drizzle a small amount of the Le Klum sauce over the mushrooms (this sauce could be swapped out for another sweet Asian sauce, such as oyster, teriyaki or plum), toss and add the chopped coriander to the pan when you have taken it off the heat. Plate and enjoy!