When I shop for groceries, I hunt down bargains for future use and then often when I find more great bargains on produce, I grab those and use them with the previous bargains that are stashed in the freezer. That’s how I manage to add a little more luxury to my meal planning.
When I saw this being made on a cooking show, it was really tempting, but as we were in lockdown, I couldn’t obtain one or two of the more exotic ingredients. However, with a little research and helping others on the show’s discussion page, I decided on how I was going to put this together with what I could obtain and low and behold, found a bargain bag of shallots on offer, which I also needed for another recipe!
So, with galangal available at the main supermarket, I went ahead and made this! The vegetables did get a little overcooked, as I wasn’t watching the time and it was time to go outside and make some noise for the health care workers and key workers!!! Well, it all adds to the memories, when I can hopefully look back at this as just another time in history that became water under the bridge!!!
WINE NOTE: As we also had limited wine choices, I found an absolute bargain of an off-dry Riesling which had a lovely zesty lime flavour and aromatic notes to blend perfectly with the Asian flavours of galangal, lime and fish sauce in the dish!
Serves 2-4 people depending on appetites!
- 25ml olive oil
- 4 Sea bass fillets
- 1 clove garlic, chopped
- 2 shallots sliced
- 1 carrot julienned
- 1 courgette julienned
- 1 leek julienned
Heat the oven to 400F/200c/180 fan
Drizzle lightly some of the oil onto a large baking tray. Place the fish skin side down, season and drizzle some more oil on the fish, then roast for 3 to 4 minutes.
In a non stick wok or large skillet, drizzle a little oil in. When hot add the garlic, shallots and vegetables cook for 2 to 3 minutes.
To make the salsa, blitz all the ingredients together in a food processor.
Pile the vegetables into the centre of the plates, top with fish and spoon over sauce.