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Aromatic Asian Sea Bass Recipe

Aromatic Asian Sea Bass Recipe

Aromatic Asian Sea Bass Recipe

Currently, there is increased demand from consumers for Japanese and Asian flavours to be implemented into menu offerings, this is a very prominent trend within the food industry at the moment. This aromatic Asian Sea Bass recipe is the perfect addition to the festive menu to add a flavourful twist from the traditional menu options.

Flavours which have been used within this dish such as miso, coconut, coriander, and sea bass, have been identified in the 2021 Food Peoples Big Flavour Profiles report to be dominant flavours from this year into the next. Therefore, incorporating these flavour profiles onto your menu can be a big hit with customers. See below the recipe that our Development Chef James has created.  

Ingredients:

4 Pacific West Skin on Sea Bass Fillets (734150)

1 Pack Mama Instant Rice Vermicelli Noodles (176020) 

20g Essential Cuisine Aromatic Base (178220) 

20g Essential Cuisine Miso Base (178230)

150g Mangetout (600411) 

100g Beansprouts (600330)

2 Pak Choi (602910) 

200ml Coconut Milk (171891) 

10g Micro Coriander (605005) 

10g Micro Red Amaranth (605003) 

Preparation Time: 5 Mins

Cooking Time: 15 Mins 

Method:

1. Defrost the seabass

2. Put 1 litre of water into a saucepan and bring to the boil. Add both of the Essential Cuisine both base’s to the boiling water and whisk in.

3. Add coconut milk to broth and turn down to a simmer.

4. Cut each Pak choi into 4 quarters and thinly slice sprouts.

5. Fry the seabass fillets in a frying pan skin side down on a medium heat until crispy. Roughly 5 minutes. Flip over and cook flesh side down for 1 minute.

6. Add Vermicelli noodles, Pak choi, sprouts and mangetout to the hot broth and cook for 3 minutes.

7. Place Noodles and vegetables into serving bowls and pour over broth. Place seabass fillets on top of noodles and finish by topping with micro coriander and red amaranth. 

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