Kathryn Danzey, Founder
Instructions
Step 1
If you have dried pearl barley, add hot water and boil for 10 minutes, simmer until soft (around 45 minutes).
Step 2
Chop onions and chill, mix together with chopped coriander. Place in bowl and put on one side for serving.
Step 3
Mix white wine vinegar, 1 tbsp of olive oil, juice of half a lime and dash of coconut nectar together, place on one side.
Step 4
Mash avocado and add to pearl barley with sweetcorn and minced garlic, season to taste.
Step 5
Pan fry sea bass in remainder of olive oil, 2-3 minutes flesh down and then turn and cook until the skin is crispy.
Step 6
Place fish on plate with pearl barley and top with chopped chilli, onions and white wine vinegar blend.
Step 7
Add green leaves.
Ingredients
- 1/2 avocado
- 50g baby sweetcorn
- 2 cloves garlic minced
- 1 dash coconut nectar
- 200g cooked pearl barley
- Sprig coriander leaves
- 1/2 lime squeezed
- 1 1/2 tbsp olive oil
- Thumb sized red chilli
- 1/2 red onion
- 4 sea bass fillet
- Sprinkle seasoning to taste
- 50ml white wine vinegar
