Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mauritian style sea bass (ginger, chilli & garlic). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mauritian Style Sea Bass (ginger, chilli & garlic) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Mauritian Style Sea Bass (ginger, chilli & garlic) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mauritian style sea bass (ginger, chilli & garlic) using 10 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Mauritian Style Sea Bass (ginger, chilli & garlic):
- Get couscous
- Take 1/4 ginger thinly sliced
- Take 2 clove garlic thinly sliced
- Prepare 1/2 onion sliced into medium semi-circles
- Make ready 1 tbsp butter salted/unslated
- Prepare 2 chilli's birdseye deseeded and halved
- Make ready 1/3 tsp mixed herbs
- Get 1 tsp oil (any)
- Get 2 seabass fillets
- Make ready 1 Bay Leaf
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Steps to make Mauritian Style Sea Bass (ginger, chilli & garlic):
- Lightly season each fillet with salt and pepper
- In a pan heat up oil (any) on medium flame
- First melt the butter in the oil, then add the rest of the prepared ingredients.
- Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
- Layer Sea Bass, skin down for 3 mins, turn over seal side for 2 mins on gas mark 4. Turn back onto skin and cook through out, when fish shrinks on the sides a little.
- Serve with Sundried Tomatoes & Garlic Couscous, alternatively try lemon and herbs couscous or harrissa. Along with longstem broccoli or fine green beans boiled with a few leaves of mint for extra touch.
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