A surprise chilli hot skin under a clean fresh sea bream, lime, green onion and ginger top. Serve with baby new potato, basil oil and red onion salad and hot buttered asparagus
Put a frying pan on the heat and leave for a few minutes to get to a searing heat. Add a little oil and the chilli. It should fry right off leaving a good strong chilli oil sizzling in the pan.
Place the bream fillets in the pan and put the onions, ginger and garlic on the top of the fish season with black pepper and a little salt.
Plate up the salad and the asparagus. When the fish is cooked most of the way through turn the fillets over for about 30 seconds on the ginger, onions and garlic before removing from the pan and serving crispy skin side down
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 89.7mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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