En papillote of Sea Bass with wok fried oriental vegetables

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En papillote of Sea Bass with wok fried oriental vegetables
Serves 4
Seasonal Sea bass cooked an Papillotte to lock in the suculent flavors of the Sea bass.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. • 560g whole sea bass prepared
  2. • 60g tender stem broccoli
  3. • 60g baby corn
  4. • 60g sugar snaps
  5. • 30g spring onions
  6. • 25g chunk fresh root ginger, peeled and finely sliced
  7. • 2 garlic cloves, peeled and finely sliced
  8. • 20g fresh coriander
  9. • 1 medium size red chili
  10. • Wedge of lemon
  11. • 10ml sesame seed oil
  12. • 1tbsp soy sauce
  13. • 200g easy-cook brown rice, freshly boiled (optional)
Instructions
  1. 1. Preheat oven to 220°C. Cut four 30 x 45cm rectangles of non-stick baking paper. Place the ginger, garlic, coriander, lemon and slices red chili in the center of baking paper, place on top the prepared sea bass and drizzle with half of the sesame seed oil and soy sauce. Season with salt and pepper. Fold baking paper to enclose the filling and form a parcel. Place on a baking tray.
  2. 2. Bake parcel in preheated oven for 15 minutes or until the sea bass is coming away from the bone
  3. 3. Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic and chili and stir-fry for 1 minute or until aromatic. Add the remaining of the vegetables and stir-fry for a further 2 minutes or until broccoli are bright green and tender crisp add the remaining soy sauce. Remove from heat and serve with the lemon wedge.
  4. 4. Can be served with brown rice boiled in water and some of the coriander until tender but with a bite, optional.
Be Catering http://becatering.co.uk/

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By | 2017-03-19T11:51:01+00:00 March 29th, 2016|Catering, party food, Uncategorized|0 Comments

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