Been to Asia recently? Missing it? Try this to bring back memories of fun times in Asia (the photo does need to be improved)
Serves : 2
Prep Time: 20 minutes
Cooking Time : 25 minutes
2 sea bass fillets
4 thin slices of pancetta
1tsp fennel seeds
2 potatoes, peeled and chopped
1 fresh red chilli
1 clove of garlic finely chopped
6 sticks of asparagus
Half a head of broccoli
Peel and chop the potatoes and add to a pot of boiling water.
De-seed and finely chop the chilli.
Add the garlic, 2 tbsp of soy sauce and 4 tbsp of olive oil.
Squeeze in the juice of 1 lime and add a splash of sesame oil.
Mix and tweak to taste.
Remove the stalks of the aspragus
Cut up the broccoli into florets
Cook the potatoes in boiling water
Heat up some oil in a pan and fry the pancetta until golden,
When golden remove from pan and place on a plate.
Coat the skin of the fish with a little oil
Add the fish to the pan, skin side down.
Crush the fennel seeds in a pestle and mortar and scatter over the fish from a height with a pinch of salt and pepper.
Finely grate 1 lemon over the fish from a height
Cook the broccoli and asparagus in boiling water
Check the fish – once the skin is golden and crispy, turn the heat down to low and continue to cook
Return the pancetta to the pan to warm through
Mash the potato using butter and milk
Add the broccoli and asparagus to the sauce