Jim and Fin's pan-fried sea bass with Thai-inspired cavolo nero recipe
Created by Jim and Fin
Here’s a speedy sea bass recipe brimming with Thai-inspired flavours that works for a midweek meal or a laidback entertaining dish. ‘This is one of those recipes that doesn’t stay off our weekly meal plan for long’, says food creators Jim and Fin (@jims.table). ‘It’s quick enough to throw together after a busy day, but still feels like you’ve cooked something special'.
See method- Serves 2
- Takes 30 mins
- 919 calories / serving
- Dairy-free
Ingredients
- 200g jasmine rice
- 1 lemongrass stalk
- 2 tbsp plain flour
- 1 tsp white pepper
- 2 seabass fillets
- 3 tbsp vegetable oil
For the nam jim dressing
- 1 garlic clove, peeled
- 1 green chilli, trimmed
- 3 fresh coriander sprigs
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 tsp caster sugar
For the cavolo nero
- ½ garlic clove, grated
- ½ red chilli, finely diced
- 5g peeled fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
- 5g caster sugar
- 200g bag Tesco Finest cavolo Nero, leaves only (woody stalks discarded), sliced
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Shop ingredientsEach serving contains
- Energy
- 3860kJ 919.0kcal
- Fat
- 34g
- Saturates
- 4g
- Salt
- 5.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 117.4gProtein 32.3gFibre 5.8g
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Method
- Cook the rice to pack instructions. For the nam jim dressing, roughly chop the garlic, chilli and coriander or pound using a pestle and mortar to a chunky paste. Add the fish sauce, lime juice and sugar, and store in the fridge until ready to serve.
- Meanwhile, mix all the cavolo nero sauce ingredients together (apart from the cavolo nero) in a bowl and set aside. Heat a frying pan on a medium-high heat and add the cavolo nero with a splash of water. Once it’s wilted a little – about 1 min – add in the sauce mixture and cook for 2 mins until the cavolo nero is fully wilted. Remove from the heat and cover to keep warm.
- Discard the tough outer leaves of the lemongrass, then grate. Add this to a wide bowl with the flour, white pepper and a pinch of salt. Use to coat the seabass, dusting off any excess.
- Heat the oil in a frying pan on a medium heat. Add the fish and fry for 3 mins on each side. Once golden, transfer to a plate lined with kitchen paper; season lightly with salt.
- Serve the rice and cavolo nero topped with the seabass and drizzled with the dressing.
- Tip: The nam jim works well in many other fish dishes. Double up and keep in the fridge for up to 3 days.
- See more Dinner ideas
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
