Korean Seabass with Vegetables
The beautiful Korean Seabass with Vegetables makes the most of the vegetables that are in season. It is really simple to make but it super tasty, a perfect meal for any day of the week!
Ingredients
- 1x 2k line caught seabass, cut into 6
Sauce:
- 2 tbsp gochujang chilli paste
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 6 tbsp soft brown sugar
- 5 cm piece ginger, grated
- 2 cloves garlic, peeled and grated
- 1 green chilli, diced
- 1 tbsp fresh mint, chopped
- 1 tbsp coriander, chopped
- 1 lime juice and zest
Vegetables:
- 1 aubergines
- 2 courgettes
- 1 red onion
- 1 red pepper
- 1 green pepper
To serve:
- Mint and coriander
- Lime zest
Method
Pre heat the oven to 200c.
To fillet the seas bass, cut under the gills, carefully cut down the back bone, then take off the fillet, remove the rib cage then repeat with the other side of the fish. Cut into 6.
Oil a large baking tray then pop the fish on, season and bake for 8 to 10 minutes.
Dice all the veg and cook in a large pan with a drizzle of oil, add all the sauce ingredients and bring to the boil.
To serve, spoon the veg onto plates, top with fish and zest over the lime.
Ingredients
- 1x 2k line caught seabass, cut into 6
Sauce:
- 2 tbsp gochujang chilli paste
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 6 tbsp soft brown sugar
- 5 cm piece ginger, grated
- 2 cloves garlic, peeled and grated
- 1 green chilli, diced
- 1 tbsp fresh mint, chopped
- 1 tbsp coriander, chopped
- 1 lime juice and zest
Vegetables:
- 1 aubergines
- 2 courgettes
- 1 red onion
- 1 red pepper
- 1 green pepper
To serve:
- Mint and coriander
- Lime zest
Method
Pre heat the oven to 200c.
To fillet the seas bass, cut under the gills, carefully cut down the back bone, then take off the fillet, remove the rib cage then repeat with the other side of the fish. Cut into 6.
Oil a large baking tray then pop the fish on, season and bake for 8 to 10 minutes.
Dice all the veg and cook in a large pan with a drizzle of oil, add all the sauce ingredients and bring to the boil.
To serve, spoon the veg onto plates, top with fish and zest over the lime.
