It's December so we thought a Turkey recipe might be fun. Actually you might be better looking for Turkey Thighs at pretty much any other time of year. But they are available, they just take a bit of finding.
The last of the Sea Bass fillets, they were a real treat for us! We had the remaining fresh Coriander in the fridge which was beginning to look a bit tired, so this was another take on an Asian style Fish dish with a Mediterranean twist.
Ingredients:-
15g of Chinese Dried Mushrooms
1 Tbsp of Thai Fish Sauce
2 Tbsp of Soy Sauce
3 Tbsp of Brown Sugar
2 Tbsp of Lemon Juice
2 Tbst of drained Capers
2 Garlic Cloves, thinly sliced
1 Red Chilli, finely chopped
1 Shallot, finely chopped
Coriander leaves to garnish
A Slug of Apple Juice
A little Tomato Puree
4 Seas Bass Fillets
Margarine
Oil to fry
Salt & Pepper
Method:-
(1) Soak the Mushrooms in hot water for 20 minutes.
(2) Drain and slice thinly.
(3) Pour the Mushroom water into a pan and add the Fish Sauce, Soy Sauce, Sugar, Lemon Juice, Apples Juice, Tomato Puree and Capers.
(4) Bring to the boil and then reduce the heat to a simmer.
(5) Sautee the Chilli and Shallot in a little Margarine until the Shalott is softed and add to the sauce.
(6) Add the Oil to a large frying pan and heat to 190c.
(7) Season the Sea Bass on both sides.
(8) Place the Sea Bass skin side down in the frying pan and fry for one minute.
(9) Turn over and fry for another minute.
(10) Place in a warm oven.
(11) Heat oil in a fresh frying pan and fry the Garlic, Chilli and Ginger over a low heat for a minute.
(12) Add the sliced Mushrooms etc.
(13) Place the Sea Bass on a warmed plate, spoon over the sauce, add the fried mushroom mix over the Fish and garnish with a slice of Lemon and a little fresh Coriander.
We served ours on a bed of Pumpkin and Sweet Potato mash (This was a pack which was destined for composting and was well past it’s use by date!) and Bhaji coated Potato wedges. All very odd flavour combinations, but it worked well…...
