Crispy Seabass with Veggie Stir Fry
What are your New Year’s resolutions? dry January? meat free? reduce sugar intake? hit the gym? get rid of the extra pounds gained during Christmas? It is all about balance and we should try ideally to eat and drink with moderation all year round and avoid excess or binge. I love fish (my kids always complain about it but I try to have at least one portion of oily fish and other fish per week), and I prepared this delicious Crispy Seabass with a veggie stir fry.
I simply panfried in a bit of olive oil the seabass skin side down until it was crispy (4-5 minutes) and then turned it over for a minute. I added salt and pepper and sprinkled fresh coriander to serve it.
For the veggie stir fry, I literally used all the leftover veggies in my fridge: Romano peppers, Pak Choi, fennel bulb, sliced lemongrass stalks, grated ginger, minced garlic clove, coriander. And I added a splash of olive and sesame oil to cook it. Lovely and full of flavours.