Sea bass marinated in pickled mustard seeds and turmeric

Not yet rated

Peter Joseph serves up a spicy marinated sea bass recipe, playfully presented and perfect for a dinner party. The pickled mustard seeds add a fantastic tang to match up to the heat of the spices, while simply blanched green beans provide plenty of freshness to the dish.

First published in 2016




Sea bass


To serve


To begin, pickle the mustard seeds by submerging them in the vinegar overnight
The next day, clean the sea bass fillets and pat dry
Mix the rest of the marinade ingredients together, then add the pickled mustard seeds
Rub the marinade all over the sea bass fillets and set aside for 1 hour
While the sea bass is marinating, blanch the beans in salted boiling water for 2 minutes, refresh in iced water and trim to size so they are slightly longer that the width of the fillets
Before cooking, wrap the fillets around the beans, as pictured. Heat a non-stick pan over a high heat, carefully add the fillets and fry until golden on the underside and cooked through. Carefully turn over and repeat on the other side
Serve immediately with plenty of lime wedges
  • 1 lime, cut into wedges

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

Get in touch

Please sign in or register to send a comment to Great British Chefs.