-
1
marinade.
-
2
first cut about 7 slits in the sea bass to stop it from curling.
-
3
put the sea bass in a container filled with the vegetable oil and sesame seeds.
-
4
preparation.
-
5
julienne the spring onion and ginger.
-
6
chop the red pepper and remove the membrane.
-
7
cut into small cubes.
-
8
cook the sea bass.
-
9
heat a pan with a little veg oil.
-
10
when hot slower put in the sea bass skin side down.
-
11
wait until skin starts to change colour.it should go brown.
-
12
and shouldn't stick to the pan.
-
13
when cooked for about 5 minutes.
-
14
turn over -- i normally probe the fish to core temp of 75 celius.
-
15
the sauce.
-
16
butter, chopped parsley, ginger, spring onion, sesame oil.
-
17
combine in a pan and gently heat till the spring onion starts to change colour.
-
18
cook the rice and chop the cucumber into small cubes and combine.
-
19
put into microwave to heat or a pan -- then transfer to a plastic dessert mould.
-
20
the layout.
-
21
put the red pepper cubes on the outside of the plate in a circular motion.
-
22
place the rice and cucumber in the center.
-
23
put some of the sauce around the rice.
-
24
then put the sea bass onto the rice.
-
25
put the ginger and spring onion onto the sea bass and the remaining butter sauce.
-
26
enjoy.
-
27
ian rogers.
