Roasted sea bass with spring onion and ginger in a coconut sauce
PUBLISHED: 08:53 07 August 2015
Mike Shields has now been running the Lion & Lamb for 14 years and it’s always a popular destination due to its proximity to Stansted. Although the pub itself has no accommodation, Mike and his partner, Linda Lewis, own the White House, a 15th century Grade II listed Manor House just down the road which offers four-star accommodation. Mike’s menu features locally-produced produce wherever possible. ‘I left catering college 43 years ago and I’m still passionate about food,’ he explains. Here Mike shares his zinging sea bass recipe…
For the sauce
50g of finely diced fresh ginger
100g of finely diced shallots
Chopped coriander and basil
Juice of 3 limes
1 can of coconut milk
100g of dark brown sugar
1 tbsp of soy sauce
1 tsp of red curry paste
For the Fish
4 sea bass filleted to make 8 fillets
6 spring onions sliced
100 grams fresh ginger sliced
NB: Most fishmongers will fillet the fish for you and I can recommend The Little Fish Company in Kelvedon.
For the sauce, fry in a saucepan the ginger and shallot in a little sesame oil until soft then combine the coconut milk, brown sugar, soy sauce and red curry paste and cook over a medium heat for five minutes, until the consistency of double cream, continually stirring so it doesn’t stick or burn. Finish by stirring in some chopped coriander and basil.
For the fish, sprinkle Maldon sea salt on a tray. Lay the sea bass fillets skin side down and cover with ginger and spring onions and drizzle with olive oil, then season with black pepper and Maldon sea salt and allow to marinate in the fridge for two hours.
Turn four of the fillets on top of the other four (making a sandwich of the fillets with the onions and ginger inside) and cook in a hot oven at 200C for 12 minutes. Place on a warm plate with your sauce on the side and serve with minted new potatoes creating a light dish perfect for the end of summer.
Get the Taste
Lion & Lamb
Stortford Road (B1256)