- • 500ml KNORR Professional Chicken Jelly Bouillon
- • 2 sticks lemon grass, chopped
- • 2 kafir lime leaves
- • 1 tspn KNORR Professional Ginger Paste
- • 1 tspn KNORR Professional Chilli Paste
- • 1 tspn KNORR Professional Garlic Paste
- • 1 tbspn soy sauce
- • 1 tbspn fish sauce
- • 1 lime, juiced
- • 1 medium carrot, diced
- • 1/2 leek, diced
- • 1 red chilli, sliced
- • 3 tbspn chopped coriander
- • 2 spring onions, sliced
- • 200g Pork fillet, diced
- • 2 Small squid, diced
- • 4 sea bass fillets
- • sesame oil
Mark Sargeant’s pan fried sea bass with hot and sour broth
Mark Sargeant’s pan fried sea bass with hot and sour broth
Pan fried sea bass with hot and sour broth, in association with Knorr jelly bouillon. To get a jelly bouillon sample go to www.knorrjellybouillon.co.uk
Ingredients
Method
1. In a large pan bring the KNORR Professional Chicken Jelly Bouillon to the boil and add the lemon grass, lime leaves, KNORR Chilli, KNORR Ginger and KNORR Garlic Pastes, soy and fish sauce. Simmer to infuse for 10 minutes.
2. Place another pan on to a medium heat, add the oil then add the leeks and carrots. Soften for 3-4mins.
3. Strain the broth onto the vegetables then add the coriander, lime juice, spring onions and diced pork.
4. In a non-stick pan, fry the sea bass skin side down until crisp then flip over and cook for a further minute. Add the sliced squid and tentacles (cut in half to achieve 4 pieces) and fry for a further 1-2 mins.
5. Remove the sea bass and squid from the pan then divide the broth between 4 warm bowls and place a sea bass fillet and squid on top.
6. Garnish each fillet with a tentacle and a drizzle of sesame oil and serve.
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