Spicy sea bass stew
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- olive oil: dash olive oil
- onion: 陆 onion, finely sliced
- dried chilli: pinch dried chilli flakes
- garlic: 1 clove garlic, chopped
- pepper: 录 red pepper, chopped
- cherry tomatoes: 4 cherry tomatoes, halved
- sugar: 85g/3oz sugar snap peas
- zest: 1 lime, zest only
- soy sauce: 1 tbsp soy sauce
- sesame oil: 1 tsp sesame oil
- honey: 1 tbsp honey
- coriander: 2 tbsp fresh chopped coriander
- double cream: 100ml/3陆fl oz double cream
- black pepper: salt and freshly ground black pepper
- sea bass: 1 sea bass fillet, cut into cubes
- basmati rice: 150g/5陆 oz basmati rice, cooked according to packet instructions (cooked weight)
- fresh coriander: fresh coriander leaves, to serve
Method
Heat the olive oil in a frying pan and fry the onion and chilli until softened, then add the garlic and fry for one minute. Stir in the red pepper, cherry tomatoes and sugar snaps and fry for 2-3 minutes.
Add the lime zest, soy sauce, sesame oil, honey, coriander, and cream. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for ten minutes. Add the sea bass pieces and cook for 2-3 minutes, or until the fish is just-cooked.
Spoon the curry into serving bowls and garnish with the coriander leaves. Serve with basmati rice.