
Pan-Fried Seabass With Asparagus
Ingredients
Serves 2
2 Qwehli Seabass Fillet
4 Pieces of asparagus
1 Tbsp of black olive tapenade (optional)
2 Tbsp of olive oil
1 Pinch of black pepper and salt
Preparation
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Heat up olive oil in a hot pan. Put in the seabass filet and cook the skin side first for 3-4 minutes or until the skin is nicely golden brown; Turn the fillet over to cook for another 1 minute. Add salt and pepper.
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Peel and blanch the seasonal green asparagus in boiling water for 2 to 3 minutes to keep them crispy.
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For the sauce, prepare a vinaigrette using passion fruit, honey, olive oil and wasabi. You can use a food processor or simply mix the ingredient in a bowl.
Chef’s tip: Add black olive tapenade to tickle your taste buds and some olives for the decoration.
香煎鱸魚配蘆筍
做法:
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鑊落油,香煎鱸魚;先煎帶皮一面3至4分鐘,再煎另一面1分鐘;上盤后落鹽,黑胡椒
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蘆筍去皮后,水煮2至3分鐘,切至兩段后排盤
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用百香果肉,蜂蜜,橄欖油,及芥辣做醋醬;將醬汁淋在鱸魚周圍做蘸醬
大厨心得:加入酸豆橄欖醬,滋味更有層次!