SEA BASS WITH PAK CHOI AND CASHEW NUTS

Name: SEA BASS WITH PAK CHOI AND CASHEW NUTS
Cook time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 x 125g sea bass fillets, skin on; 2 tsp olive oil; salt; 1/2 tbsp coconut oil; 2 pak choi, quartered lengthways; 2 spring onions, finely sliced; 1 clove garlic, finely sliced; 40g cashew nuts; 1 tbsp light soy sauce; 1 tsp sesame seeds; 1 red chilli, de-seeded and finely sliced, to serve - optional

6 steps

Cook:15min

So much of the goodness of sea bass is in the skin, so don't throw it away. It tastes best when it's crispy so give it a good grilling. The sesame seeds, cashews and olive oil give this dish plenty of healthy fats to fuel your body.

Updated at: Thu, 17 Aug 2023 05:30:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories757.2 kcal (38%)

Total Fat44.4 g (63%)

Carbs33.8 g (13%)

Sugars11.9 g (13%)

Protein65.1 g (130%)

Sodium1926 mg (96%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 x 125gsea bass fillets

skin on

2 tspolive oil

salt

½ Tbspcoconut oil

1 clovegarlic

40gcashew nuts

1 Tbsplight soy sauce

1 tspsesame seeds

1red chilli

de-seeded and finely sliced, to serve - optional

Instructions

Step 1

Preheat your grill to maximum. Lay the fish fillets on a baking tray lined with baking parchment, drizzle with the olive oil and season with a little salt.

Step 2

Grill the fillets for about 7 minutes on the skin side. The skin should crisp up and blister in spots. Flip the fillets and give them another minute. Make sure the fish is cooked by checking that the flesh has turned from a raw pale colour to cooked bright white, then turn off the grill and leave the fillets to keep warm until you're ready to eat.

Step 3

While the fish is cooking, melt the coconut oil in a large frying pan or wok over a high heat. Chuck in the pak choi and stir-fry for 30 seconds. Quickly add the spring onions and garlic and stir-fry for a further minute.

Step 4

Take the pan off the heat and carefully pour in 2 tablespoons of water - it will spit and bubble so watch out. When the pan has calmed down, slide it back over the heat and keep stir-frying for another 2 minutes until the water has pretty much evaporated.

Step 5

Add the cashew nuts and toss to mix with the other ingredients, then remove the pan from the heat and stir through the light soy sauce and the sesame seeds.

Step 6

Dish tasty veg and top with the grilled sea bass and chilli, if using, for an extra kick.