Pan-Fried Sea Bass and Homemade Zesty Chilli Oil
with Chips and Sambal Slaw
Spice up your dinner by making your very own chilli oil - it's easier than you think! A trending condiment loved for its ability to bring flavour quickly to any dish, we're pairing it with delicate sea bass, chips and a fragrant sambal slaw.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime**
1 unit(s)
Garlic Clove**
1 pinch
Chilli Flakes
1 unit(s)
Baby Gem Lettuce**
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sambal Paste
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
120 grams
Coleslaw Mix**
Not included in your delivery
2 tbsp
Olive Oil for the Drizzle
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the lime zest, chilli flakes and garlic.
Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.
Carefully pour the oil over the lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.
Next, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and half the lime juice. Season with salt and pepper. Set aside.
Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper.
When the chips have 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. Remove from the heat. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When everything's ready, add the baby gem and coleslaw mix to the sambal mayo. Toss to coat.
Share the sea bass between your plates, skin-side down. Spoon over the zesty chilli oil (add less if you'd prefer things milder).
Serve the chips and sambal slaw alongside.
Serve with the remaining lime wedges for squeezing over the fish.
Enjoy!
