Chile-Garlic Sea Bass with Thai Asparagus and Bamboo Shoots
Ingredients
- Ingredients
- 4 Sea bass (each around 500-600 grams) (approximately 18-21 ounces)
- salt
- freshly ground peppers
- 2 carrots
- 2 Red Bell pepper
- 1 small red chili pepper
- 1 bunch green Thai asparagus
- 6 garlic cloves
- 100 grams Bamboo shoots
- 3 Tbsps Peanut oil
- 4 Tbsps Sweet soy sauce
- cilantro (for garnish)
Preparation steps
Rinse the fish, pat dry, score the skin in the thickest part and season inside and out with salt and pepper.
Preheat the oven to 200°C (approximately 400°F) convection. Peel the carrots and cut into matchsticks. Rinse the peppers, remove the stems, seeds and pith and cut into matchsticks. Rinse and chop the chile. Rinse the asparagus and shake dry. Peel the garlic and slice. Chop the bamboo shoots.
Heat the peanut oil in a pan and sear the fish on both sides over medium heat. Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes. Meanwhile, sauté the carrots, peppers, chile, asparagus, garlic and bamboo shoots for 3-4 minutes, stirring. Deglaze the pan with sweet soy sauce.
Arrange the fish on serving plates and distribute the vegetables and sauce over top. Garnish with fresh cilantro to serve.
