2 bass fillets (or any other firm white fish)
5 tblsp dark soy sauce
1 tblsp Madiera
1/2 tsp sesame oil
1 1/2 tsp grated fresh root ginger
4 spring onions, sliced into rounds
mild olive oil
boiling water (if necessary)
Dry the fillets, place skin side up on a plate and scatter with milled salt and black pepper.
In a small bowl, combine the soy, sesame oil, ginger and spring onions.
Drizzle a little mild olive oil in a large frying pan and put on a medium-high heat. When oil is hot, place fillets in pan, skin side down.
Leave for a minute or so, then lift one end to check that the skin is colouring nicely.
Pour the contents of the bowl over the fillets and baste them if you’ve missed a bit.
Once the fillets have cooked about 1/3 of the way up, carefully turn the fillets over. Reduce the heat to low and cover the frying pan and loosely drape some foil if you haven’t got a big enough lid.
If, by chance, the sauce should start to catch (ask me how I know), pour some boiling water in the pan and swirl it around to combine with the sauce.
Check for doneness, flipping over again if necessary- but use caution because you’re getting into broken fillet territory now and and once cooked to perfection, serve.
Scatter with the parsley that you picked from the garden and chopped finely and then found sitting on the chopping board when you took the empty plates back to the kitchen.
Failing that, put the parsley into a little bag and freeze it so you can forget to use it again another time.
Served with stir-fried wilting veg
runner beans (already blanched)
peas (already blanched)
Heat a little oil and a knob of salted butter in a wok.
Chuck in the veg and season well with salt and black pepper. Keep moving it around until the leaves have wilted. Obviously, you can use any veg and/or salad leaves.
Recipe taken from