Steamed Fillet of Sea Bass with Sweet Potato and Coconut Sweet Corn Succotash
This recipe serves 4 people as a main course
Ingredients
- 8 fillets of sea bass pin boned
- 1kg sweet potatoes
- 100mls coconut cream
- 200g sprouting broccoli
Sweet Corn Succotash
- 30mls coconut oil
- 2 red onions finely chopped
- 400g sweet corn kernels
- 1 red chilli finely sliced
- 1 knob ginger finely sliced
- 4 spring onions finely
- 1 red pepper finely diced
- ½ bunch basil chopped
- 1 lime juiced
- Salt and pepper to taste
Steamed Sea Bass
Place a piece of grease proof paper on the bottom of your steamer basket.
Place on the fillets of sea bass, arrange the sprouting broccoli around the side of steamer and steam for 3 to 4 minutes over a pot of boiling water.
Sweet Potato Puree
Lay some sea salt on a baking tray and bake in an oven at 170 for until soft.
Allow to cool a little and spoon the potato into a pot and mash, add a little of the coconut cream to the sweet potato until you have a nice puree.
Season with salt and pepper
Sweetcorn Succotash
Place a medium frying pan on a medium heat.
Add the coconut oil and sauté the red onion, chilli, ginger, peppers and cook for 2 minutes, add the sweet corn, spring onion, lime juice and basil.
Season with salt and pepper
To Serve
Place a smear of sweet potato puree on the centre of a plate, carefully lift the sea bass and brocoilli on to the plate, dress the dish with the sweet corn succotash
Chef's Tip
This dish also works well with sea bream, mackerel or salmon, if you are using salmon allow 8-10 minutes for the salmon to steam.
This is a good way to very healthy way to eat fish
Ask you fish monger to scale and pin bone this fillets for you
If you can’t get sprouting broccoli, steam what ever green vegetables you like i.e. spinach, asparagus or kale
