Sea bass marinated in pickled mustard seeds and turmeric
by
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.
Ingredients
Sea bass
- 2 sea bass fillets , skin on
Marinade
- 1 tsp mustard seeds , broken
- 1 tbsp of malt vinegar
- 1 tsp turmeric powder
- 1 tbsp of olive oil
- salt , to taste
- 2 garlic cloves , finely chopped
To serve
- 20 green beans
- 1 lime , cut into wedges
- salt
Method
1
To begin, pickle the mustard seeds by submerging them in the vinegar overnight
- 1 tsp mustard seeds , broken
- 1 tbsp of malt vinegar
2
The next day, clean the sea bass fillets and pat dry
- 2 sea bass fillets , skin on
3
Mix the rest of the marinade ingredients together, then add the pickled mustard seeds
- 2 garlic cloves , finely chopped
- 1 tsp turmeric powder
- 1 tbsp of olive oil
- salt , to taste
4
Rub the marinade all over the sea bass fillets and set aside for 1 hour
5
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
- 20 green beans
- salt
6
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
7
Serve immediately with plenty of lime wedges
- 1 lime , cut into wedges
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Sea bass marinated in pickled mustard seeds and turmeric
