Spicy sea bass stew
By Nick Nairn
From Ready Steady Cook
Ingredients
- dash olive oil
- 陆 onion, finely sliced
- pinch dried chilli flakes
- 1 clove garlic, chopped
- 录 red pepper, chopped
- 4 cherry tomatoes, halved
- 85g/3oz sugar snap peas
- 1 lime, zest only
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 2 tbsp fresh chopped coriander
- 100ml/3陆fl oz double cream
- salt and freshly ground black pepper
- 1 sea bass fillet, cut into cubes
- 150g/5陆 oz basmati rice, cooked according to packet instructions (cooked weight)
- fresh coriander leaves, to serve
Method
Heat the olive oil in a frying pan and fry the onion and chilli until softened, then add the garlic and fry for one minute. Stir in the red pepper, cherry tomatoes and sugar snaps and fry for 2-3 minutes.
Add the lime zest, soy sauce, sesame oil, honey, coriander, and cream. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for ten minutes. Add the sea bass pieces and cook for 2-3 minutes, or until the fish is just-cooked.
Spoon the curry into serving bowls and garnish with the coriander leaves. Serve with basmati rice.
