Fish and Shellfish Recipes - Fried Sea Bass with Leeks Recipe

Ingredients

• 1 sea bass, about 1.4-1.5kg/3-3 1/2 lb, scaled and cleaned

• 8 spring onions (scallions)

• 60ml/4 tbsp teriyaki marinade

• 30ml/2 tbsp corn flour (cornstarch)

• juice of 1 lemon

• 30ml/2 tbsp rice wine vinegar

• 5ml/1 tsp ground ginger

• 60ml/4 tbsp groundnut (peanut) oil

• 2 leeks, shredded

• 2.5cm/1 in piece fresh root ginger, peeled and grated

• 105ml/7 tbsp fish stock

• 30ml/2 tbsp dry sherry

• 5ml/1 tsp caster (superfine) sugar

• salt and ground black pepper

Serves 4

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Method:

1. Make several diagonal slashes on either side of the sea bass, men season the fish inside and out with salt and ground black pepper.

2. Trim the spring onions, cut them in half lengthways, then slice them diagonally into 2cm/3/4 in lengths. Put half of the spring onions in the cavity of the fish and reserve the rest.

3. In a shallow dish, mix together the teriyaki marinade, the corn flour, lemon juice, rice wine vinegar and ground ginger to make a smooth, runny paste.

4. Turn the fish in the marinade to coat it thoroughly, working it into the slashes. then leave it to marinate for 20-30 minutes, turning it several times.

5. Heat a wok or frying pan that is large enough to hold the sea bass comfortably. Add the oil, then the leeks and grated ginger. Fry gently for about 5 minutes, until the leeks are tender. Remove the leeks and ginger and drain on kitchen paper.

6. Lift the sea bass out of the marinade and lower it into the hot oil. Fry over a medium heat for 2-3 minutes on each side. Stir the stock, sherry and sugar into the marinade. Season.

7. Pour the mixture over the fish. Return the leeks, ginger and reserved spring onions to the wok Cover and simmer for about 15 minutes, until the fish is cooked. Serve immediately.

Note: Sea bass tastes sensational when given this simple treatment.