Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Chop the cauliflower, broccoli and zucchini. Peel and mince the garlic. Slice the redchilli thinly. Pick the coriander leaves. Pat the seabass fillets dry and season with salt.
2 Mix sauce
In a small bowl, combine the sriracha(spicy!), sweetchillisauce(spicy!), applecidervinegar, vegetableoil, tamari and chilliflakes(spicy!) with the salt. Mix well. This is your chillisauce.
3 Fry vegetables
Heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the chopped cauliflower and fry with a pinch of salt for 5 min. Add the broccoli, zucchini and garlic and fry for 2 min further.
4 Add sauce
Add the chillisauce to the vegetables. Reduce the heat to low and cover the pan with a lid. Cook for 5-6 min, stirring occasionally, or until the vegetables are tender-crisp.
5 Fry fish
Meanwhile, heat a second pan over a medium-high heat with a drizzle of vegetableoil. Once the pan is hot, add the seabass, skin-side down, and fry for 4 min, then flip. Fry for a final 1 min.
Divide the vegetables among plates. Top with the pan-seared seabass. Garnish with the redchilli slices (spicy!), sesameseeds and freshcoriander leaves.