Name: Pan-fried Sea Bass with Spring Onions and Creamy Potatoes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 bunch of spring onions, finely shredded; 1 red chilli, very finely chopped; 3 tablespoons soy sauce; 3 tablespoons olive or sesame oil; 4 х 175-225 g (6-8 oz) sea bass fillets, skinned and skins reserved; Salt and freshly ground black pepper; 150-300 ml (5-10 fl oz) whipping or single cream; A small pinch of five-spice powder; Freshly grated nutmeg; 675 g (1½ lb) Mashed Potatoes; 75 g (3 oz) unsalted butter; Oil for deep-frying; 3 tablespoons mirin (sweet rice wine); A knob of unsalted butter; 1-2 tablespoons oil; Plain flour for dusting

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

There’s more to the spring onions than the title of this recipe is telling you. They have been mixed with soy sauce, five-spice powder, red chillies and mirin. Mirin is a Japanese sweet rice wine which is available in major supermarkets, oriental food stores and some delicatessens. If you can’t find it listed as mirin, then buy a basic rice wine or rice vinegar - the recipe will work with either.

Should sea bass be difficult to find, this dish works just as well with any other fish.