Crack 1 egg into a bowl and add the mustard and wasabi. Whisk together and slowly add in enough of the oil until the mixture thickens to a mayonnaise. Add the vinegar, salt and pepper to the mayonnaise and mix in well.Put in the fridge until needed.
Peel the potatoes and use a mandolin to cut them into thin matchsticks.
Add the oil to a saucepan and heat to a medium heat. Check the oil is hot by dropping in 1 matchstick first and then add the rest and cook until golden brown. Remove from the oil and place on kitchen paper to allow any excess oil to drain.
Cut each seabass fillet into 3 even sized pieces. Break the two eggs in to a bowl and beat together. Put the flour and breadcrumbs into two seperate trays. Dip the fish fillets into the flour, then the egg, then the breadcrumbs so that they are thoroughly coated.
Heat a frying pan over a medium heat and add a splash of oil. Once the oil is hot, add the fish to the pan and cook for 2 minutes. Once golden brown, turn the fish over and cook for a further two minutes on the other side. Once cooked, remove from the pan and rest on kitchen paper. Alternatively, you can cook the coated fish in a deep fat fryer for a really crispy finish.
Cut the pak choi in half lengthways, wash well and dry.
Heat a frying pan to hot and add the peanut oil. Add the pak choi to the pan and cook for 2 minutes on each side. Add the soy sauce to the pan and toss to cover.
Arrange the pak choi, potatoes and fish into 3 even piles and serve with the wasabi mayonnaise.
«You can use any white fish for this dish. You could also try using chicken breast cut into strips.»