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Lemon Sea Bass with Vietnamese Green Salad
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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 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.