Wednesday, 5 November 2014

Comfort food-with a twist

Autumn/winter is upon us and I know, personally I love making up some real good comfort food, but remember, comfort food doesn't have to mean fatty foods...

All through the next season I will be putting up recipes that will warm the cockles of your heart but without adding another coat of fat. For me "comfort food" is food that makes you feel good, makes you feel pampered, that doesn't mean it needs to be layered in double cream or full of fatty meats, we can keep it light and based on a natural healthy balanced diet.There will be a few indulgent recipes included too... it cant be all angelic, we need the devilishly good food too:)

To kick start this season of good food I have this wonderfully simplistic fish dish, it is sure to heat up any cold body on a dark miserable night.

Sea Bass Fillets with Zingy Ginger, Chilli and Spring Onion

This simple dish combines wonderful Thai style flavours to really compliment the beautifully delicate flesh of the sea bass with crispy skin.

Serves 4:

4 x sea bass fillets, about 140g each, skin on and scaled
About 3 tbsp sunflower oil
A large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
A bunch spring onion, shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches
Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden, add a dash of soy sauce. Take off the heat and toss in the spring onions. Spoon the contents of the pan over the fillets.

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