The sea bass cooks brilliantly quickly and the most time-consuming part of this meal is preparing the mango salsa. So if you know you're going to be pushed for time, make the salsa in advance.
Serves 2
1 mango, peeled and diced
50g stem ginger, finely chopped
2 tomatoes, diced
1/2 red onion, finely diced
1/2 red chilli, finely chopped
1/2 bunch of fresh coriander, roughly chopped
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp stem ginger syrup
Salt & black pepper, as needed
2 x 175g sea bass fillets, with skin on
2 tbsp oil
2 spring onions, shredded
Preparation Time: 8 minutes. Cooking Time: 25 minutes.
1. Make the salsa by placing the mango, ginger, tomatoes, onion, chilli, coriander, rice vinegar, soy sauce, stem ginger syrup, salt and pepper into a bowl and mixing well to combine. Cover and refrigerate until ready to serve.
2. Pat the fish dry with kitchen paper and check there are no bones.
3. Heat the oil in an AGA frying pan on the boiling plate or hotplate on boiling setting or induction on high.
4. Place the fish skin side up in the frying pan and cook for 2-3 minutes until coloured.
5. Carefully turn the fish fillets over and cook for 2-3 minutes, until the fish is just cooked. Put the shredded spring onions into the side of the pan for the last minute of cooking.
6. Divide the salsa between two serving plates and place the cooked fish on top of the salsa.
7. Drain the spring onions on kitchen paper then sprinkle over the fish. Serve immediately.
