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                                                                                           

1. 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.

2. Peel and blanch the seasonal green asparagus in boiling water for 2 to 3 minutes to keep them crispy.

3. 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：

1. 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

2. 蘆筍去皮后，水煮2至3分鐘，切至兩段后排盤

3. 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

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