Agave and soy glazed sea bass with Asian greens recipe
Mark Sargeant glazes his baked sea bass with a sweet marinade and serves alongside flash-fried pak choi and ginger.
Ingredients
For the glaze- 6 tbsp soy sauce
- 3 tbsp Agave syrup
- 3 tsp rice vinegar
- 1.5 tbsp cold water
- 1.5 tsp corn flour
- 4 x 135-150g sea bass fillets
- 1 cup vegetable oil
- 1 x 2cm piece ginger, sliced
- 1 garlic clove, sliced
- 250 g mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large)
- 2 tbsp stock (or water)
- 1 drizzle sesame oil
- 1 drizzle soy sauce
Details
- Cuisine: Asian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Mix soy sauce, Agave syrup and rice vinegar in a small saucepan.
- Mix the water and corn flour in small bowl until smooth. Add to soy sauce mixture.
- Stir mixture over medium heat until glaze boils and thickens slightly, this should take about 2 minutes. Remove from heat. Cool glaze to room temperature.
- Preheat oven to 220C. Arrange fish on a small non-stick baking sheet then brush with some of glaze.
- Bake until opaque in centre of the oven for about 15 minutes. Remove from oven.
- Bring remaining glaze to boil and spoon glaze over fish.
- Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
- Taste and add more if you like then serve with the Agave syrup glazed sea bass.
Recipe provided by The Groovy Food Company
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