Pan Fried Sea Bass with Pearl Barley and Chilli Oil
You could use any fish for this recipe, we feel that sea bass with it's delicate taste is a fantastic combination with the fiery chilli and onions.
Ingredients
- 1/2 Avocado
- 50 g Baby sweetcorn
- 2 Cloves garlic minced
- 1 dash Coconut nectar
- 200 g 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
- 50 ml White wine vinegar
Instructions
- If you have dried pearl barley, add hot water and boil for 10 minutes, simmer until soft (around 45 minutes).
- Chop onions and chill, mix together with chopped coriander. Place in bowl and put on one side for serving.
- Mix white wine vinegar, 1 tbsp of olive oil, juice of half a lime and dash of coconut nectar together, place on one side.
- Mash avocado and add to pearl barley with sweetcorn and minced garlic, season to taste.
- Pan fry sea bass in remainder of olive oil, 2-3 minutes flesh down and then turn and cook until the skin is crispy.
- Place fish on plate with pearl barley and top with chopped chilli, onions and white wine vinegar blend.
- Add green leaves.
