Recipe: Lemon Sea Bass with Vietnamese Green Salad
Fresh Summery Dish With A Combination Of Vietnamese and Mediterranean flavours.
Classic Vietnamese salad dressing made consisting of fish sauce and lime juice, then adding a Mediterranean touch with the addition of sumac for extra bright flavour.
What is Sumac?
Sumac is a zingy flavoured spice similar to citruses such as lemon and lime and is used in Mediterranean and Middle Eastern cooking. Sumac adds a mouth-tingling flavour and a fruity profile that balances the acidity.
Sumac Substitute
If you can’t find sumac in your supermarket or online then substitute for lemon juice and lemon rind.
Lemon Sea Bass with Vietnamese Green Salad
Classic Vietnamese salad dressing made with fish sauce and lime juice but with a Mediterranian touch with the addition of sumac for extra bright flavour.
Servings: 2
Ingredients
- 2 sea bass fillets
- 1 courgette cut into thin strips or cut with a spiralizer
- 1 cucumber sliced lengthwise into paper-thin pieces (I use a vegetable peeler)
- 2 spring onions cut into thin slices, or shredded lengthwise
- 1 red chilli optional
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp sumac or finely grated lemon rind
- Lemon juice
- Sea salt flakes
Instructions
- Sprinkle fish fillets with sea salt and sumac. Cook in a hot oiled frying pan until skin is crispy and flesh just cooked.
- Salad: Combine courgette, cucumber, spring onion, chilli fish sauce, lime juice and sesame oil. Season with salt as necessary.
- Transfer cucumber salad to a plate and top with sea bass fillet. Finish with a squeeze of lemon juice and a sprinkle of sesame seeds.
- Serve!
Swiss version here: Seebarsch mit vietnamesischem Salat
