Indian Spiced Sea Bass

Indian Spiced Sea Bass

A super quick and very healthy sea bass recipe, this is perfect for a quick midweek supper. Marinating the fish for a short time ensures it is very flavoursome and tender!

Great served with quinoa salad, rice or braised vegetables.

Indian Spiced Sea Bass
Serves 2

Ingredients:

2 Sea Bass Fillets
Juice 1 Lemon
1 tsp Ground Cumin
1/2 tsp Cayenne
1/2 tsp Turmeric
1 1/2 tsp Ground Coriander
1 tsp Mild Chili Powder
1 tsp Sea Salt
1 Garlic Clove (Crushed)
2 tsp Worcestershire Sauce

Method:

1) Combine all of the ingredients (except the sea bass) in a small bowl and mix well to combine. Add the sea bass and coat well with the marinade. Cover, chill and allow to marinade for a minimum of 3 hours.

2) Place a non stick pan over a medium-high heat. Add a splash of groundnut oil. Fry the sea bass fillets skin side down for 3 minutes, flip and cook for a further 2 minutes on the flesh side or until cooked through.

Enjoy!

Cambodian Beef with Yellow Rice

Cambodian Beef with Yellow Rice

A superb summer supper – sirloin steak is marinated in super spicy blend of chilli, lime and soy sauce and accompanied by turmeric rice infused with lemongrass.

This would be great cooked on the bbq but works equally as well in a super hot wok.

Cambodian Beef with Yellow Rice
Serves 4

Ingredients:

For the Beef: 4 Sirloin Steaks (Trimmed and Cut into Strips), 1 Birds Eye Chilli, 2 Garlic Cloves, 1″ Fresh Ginger (Peeled), Juice and Zest 1 Lime, 1tsp Palm Sugar, 1tbsp Light Soy Sauce, 1tbsp Dark Soy Sauce, 1tbsp Tomato Ketchup, 2tsp Ground Black Pepper

For the Rice: 350g Long Grain Rice, 1 Tin Light Coconut Milk, 275ml Water, 1tsp Turmeric Powder, 4 Lemongrass Stalks (Bruised), 1″ Ginger (Peeled and Finely Sliced), 1tsp Salt

Method:

1) Combine all of the ingredients for the beef (excluding the steak) in a spice blender and process until smooth. Combine the marinade with the sliced beef and allow to marinade in the fridge for at least 2 hours.

2) Make the rice by placing the rice in a medium saucepan with the coconut milk, water, turmeric, lemongrass, ginger and salt. Bring to the boil and stir. Cover and cook over a low heat for 12 minutes. Remove from the heat, place a thin tea-towel over the pan and cover with the lid and allow to sit for 10 minutes.

3) Meanwhile cook the steak in a little vegetable oil in a large wok over a high heat for around 2 minutes each side or until cooked to your liking. Allow to rest for at least 10 minutes.

4) Remove the lid and towel from the rice and fluff well with a fork. Serve with the beef and a little extra lime zest.

Enjoy!