Ingredients

• 2 baby pak choi
• 30g/1oz butter
• 1 sea bass fillet
• skin on
• 1 tbsp curry powder
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 fresh chilli
• chopped
• 2 tbsp soy sauce
• ¼ onion
• roughly chopped
• 1 tbsp oil
• 1 tbsp chopped fresh parsley

Directions

• Blanch the pak choi in boiling salted water for 2-3 minutes
• drain and squeeze out any excess water. Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Arrange on a warm plate.
• Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes
• then turn over and fry for another minute or until cooked through. Place on top of the pak choi.
• For the chilli dressing
• blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish.
• For the onion salad
• toss the onion
• oil and parsley together in a bowl and serve alongside with the sea bass.