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    • Sea Bass with Sizzled Ginger Chilli and Spring Onions

    Mark Sharron
    Easy
    10 minutes
    6
    Amount Per Serving: Calories 202; Fat 9g; Carbs 2g; Sugars 1g; Protein 28g; Sodium 0.26g
    1 rating
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    Ingredients

    • 6 Sea bass fillets, about 140g each, skin on and scaled
    • 3 tbsp sunflower oil
    • Ginger, peeled and sliced thinly
    • 3 garlic cloves, thinly sliced
    • 3 fresh red chillies, deseeded and thinly shredded
    • Spring onions, shredded lengthwise
    • 1 tablespoon soy sauce
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Drizzle the sauce and spoon the contents of the pan over the fish fillets.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.