CANTONESE - STYLE SEA BASS

CANTONESE- STYLE  SEA  BASS:
INGREDIENTS:    (serves 4)

60  ml  oil
250  g  sea bass fillet, sliced
30  g  fresh red chillies, sliced
2  g  each, ginger and garlic, finely chopped
20  g  button mushrooms
10  g  spring onion, chopped
100  ml  fish stock
3  g  cornflour, dissolved in 50 ml water
30  g  Chinese black mushrooms and baby asparagus, blanched
15  g  carrots and baby sweetcorn, sliced and blanched

METHOD:

• Heat oil in a frying pan and saute the fish on low heat until well done. Remove, drain and set aside.
• To the same pan, add chillies, ginger, garlic, mushrooms, onion and saute for 2 minutes. Add stock and salt and stir .
• Add the cornflour solution and stir well. Return the fish to the pan.  Add the remaining ingredients and cook until the fish is well coated with the sauce. Serve hot.