How to make Malaysian spiced sea bass

Marinating the fish in the simple shallot rub adds a fragrant depth to this Malaysian-inspired dish

Malaysian spiced sea bass with brown rice

Prep: 5 minutes
Cook: 15 minutes

Serves 2

1 garlic clove
2cm ginger
6 shallots, 2 chopped into quarters and 4 sliced into rings
3tsp oil
2 sea bass fillets
200g rainbow chard, sliced
1 red chilli, sliced (more or less, to suit your taste)
1tbsp soy sauce
1 lime 
1 250g pack ready steamed brown rice

Put the ginger, garlic, 2 chopped shallots and 1tsp oil into a small blender/herb chopper and whiz to a paste. Score the fish skins and rub the shallot paste into both sides of the fish. Marinate in the fridge for 30 mins or longer.

Heat the oil in a large non-stick frying pan with a lid. When the oil is sizzling, scrape most of the marinade from the skin side then lay the fish in, skin side down, cook for 1-2 minutes until the skin is crisp but the fish isn’t cooked through.

Gently lift out the fish and set aside on a warm plate. Toss the chard, remaining shallots and chilli in the pan, reduce the heat to medium then tip in the soy sauce and the juice of half the lime. Toss until the veg is well coated.

Lay the fish back on top and put the lid on to steam for 3-4 minutes until the greens are wilted and a little toasty, and the fish is cooked through.

Lift the fish onto warm plates and tip the rice into the frying pan with the greens. Toss together for 2 minutes and taste to check seasoning. Dish up the rice and add an extra squeeze of lime to serve.

Recipe from ukshallot.com