Here is a lightly spiced dish that has its roots from many sources – the idea of frying cauliflower & pak choi from Matt Gillan’s recipe on the Great British Chefs website. I then took inspiration from Tom Kerridge’s recipe for coating monkfish with roasted and ground coriander & cumin. Add together an evenings tasting of Wagamama’s new Autumn menu, where they had pak choi stir fried with garlic and a wonderful soy vinegar dipping sauce…
2 fillets of bass
teaspoon of sesame seed oil
1 pak choi
1 garlic clove thinly sliced
knob of butter
4 florets of cauliflower sliced in half
tablespoon roasted ground cumin
tablespoon roasted ground coriander
50ml soy sauce
1 teaspoon rice vinegar
couple of drops of sesame seed oil
1/2 teaspoon sugar
1 teaspoon water
green chilli thinly sliced (add as much or as little as you like!)
two teaspoons of very thin julienne slices of fresh ginger
combine the soy vinegar ingredients and leave
slice each floret in two and wash the cauliflower and coat with the ground coriander & cumin
wash the pak choi and remove the stems and thinly slice, leaving the leaves whole
fry the cauliflower on a low heat in olive oil for about ten minutes until tender & golden brown, turning regularly
fry the bass skin side down until it is golden and crispy. Turn the fish over, remove from heat and leave for 20 seconds, then add the lemon juice and sesame seed oil.
fry the garlic for 10 seconds and add the pak choi stems, stir fry for a minute. Add the leaves and cook until wilted.
Serve the bass on top of the pak cho and arrange the cauliflower, pour over a little of the soy vinegar (which I completely forgot to do in the photograph below!) Serve with mini roasties.