A Refreshing Fish Dish With Bright Flavours
This Lemon Sea Bass with Vietnamese Green Salad is a celebration of light, clean flavours. The flaky, pan-seared fish brings a gentle richness that’s perfectly balanced by a crisp, herb-laced salad. With inspiration drawn from both Southeast Asian and Mediterranean kitchens, the result is a dish that’s as vibrant on the plate as it is on the palate. It’s fresh, it’s bright—and it’s made for warm-weather eating.
The Secret to a Standout Salad: Texture and Balance
What makes this salad sing is its medley of textures and bold seasoning. Thin ribbons of courgette and cucumber are tossed with fiery red chilli, fragrant fish sauce, and tangy lime juice, delivering crunch and zing in every bite. A few drops of toasted sesame oil add nutty depth, while a sprinkle of sesame seeds on top brings it all together. It’s quick to prep, yet it delivers flavour far beyond its simplicity.
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Recipe: Lemon Sea Bass with Vietnamese Green Salad
Lemon Sea Bass with Vietnamese Green Salad
Ingredients
- 2 sea bass fillets
- 1 tsp sumac or finely grated lemon rind
- 1 courgette, sliced lengthwise, paper thin
- 1 cucumber, sliced lengthwise, paper thin
- 2 spring onions, cut into thin slices, or shredded lengthwise
- 1 small birds eye red chilli, chopped fine
- Small handful of coriander
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Squeeze of lemon juice
- Sea salt flakes
Instructions
- Salad: Combine courgette, cucumber, spring onion, coriander, chilli, fish sauce, lime juice and sesame oil. Season with salt. Transfer to the fridge and allow the salad to marinate while you cook the fish.
- Fish: Sprinkle fish fillets with sea salt. Cook in a hot oiled frying pan until skin is crispy and flesh just cooked. Remove from the pan and sprinkle with sumac.
- Serve: 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.
