Sea bass with a sesame chickpea cabbage slaw
Tillredning
Make the dressing by whisking all the ingredients together in a large bowl, season to taste. Prepare the cabbage, carrot and spring onions and add to the bowl. Melt half the oil in a large frying pan and fry the chickpeas until hot and going golden with a little sea salt and pepper for about 2 minutes then add the nuts and let stir fry for another 1 minute then set aside. Put the pan back on the heat, add the remaining oil, season the fish, then fry on a high heat for 1 minute on each side until cooked through. Meanwhile toss the slaw together with the fresh coriander, divide between the plates and top with the seabass to serve.
Serves 2:
- 2 sea bass fillets (about 300 g)
- 2 tsp coconut oil
- Sea salt & pepper
Sesame lime dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
- 1½ limes, juice
- 2 tsp raw honey or maple syrup
- 1 tbsp tahini or nut butter
- 1 tbsp tamari
- 1 tbsp warm wate
- A pinch of chilli flakes or fresh red chilli to serve on top
- Sea salt and freshly ground black pepper, to taste
Chickpea cabbage slaw
- ½ small red cabbage, thinly sliced by hand or using a mandolin
- 1 large carrot, use a peeler to create ribbons
- 2 x 400 g tins chickpeas, drained and rinsed
- 1 large handful peanuts or cashews, roughly chopped
- 4 spring onions, finely chopped
- 1 very large handful coriander leaves, roughly torn or chopped
