Hi, I’m Kate. Today, I’m gonna show you how to prepare mauritian style sea bass (ginger, chilli garlic) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mauritian Style Sea Bass (ginger, chilli garlic) Recipe

Mauritian Style Sea Bass (ginger, chilli garlic) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Mauritian Style Sea Bass (ginger, chilli garlic) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have mauritian style sea bass (ginger, chilli garlic) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mauritian Style Sea Bass (ginger, chilli garlic):

1. Take couscous
2. Make ready 1/4 ginger thinly sliced
3. Get 2 clove garlic thinly sliced
4. Make ready 1/2 onion sliced into medium semi-circles
5. Take 1 tbsp butter salted/unslated
6. Take 2 chilli’s birdseye deseeded and halved
7. Get 1/3 tsp mixed herbs
8. Make ready 1 tsp oil (any)
9. Make ready 2 seabass fillets
10. Take 1 Bay Leaf

Instructions to make Mauritian Style Sea Bass (ginger, chilli garlic):

1. Lightly season each fillet with salt and pepper
2. In a pan heat up oil (any) on medium flame
3. First melt the butter in the oil, then add the rest of the prepared ingredients.
4. Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
5. Layer Sea Bass, skin down for 3 mins, turn over seal side for 2 mins on gas mark 4. Turn back onto skin and cook through out, when fish shrinks on the sides a little.
6. Serve with Sundried Tomatoes Garlic Couscous, alternatively try lemon and herbs couscous or harrissa. Along with longstem broccoli or fine green beans boiled with a few leaves of mint for extra touch.

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