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Sea bass with pak choi, potato sticks and wasabi mayonnaise Recipe

Ingredients for people

    For the sauce
  • Whole egg(s) : 1 whole
  • Sunflower oil : 300 ml
  • Maille Dijon mustard : 10 g
  • Wasabi : 20 g
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Rice wine vinegar : 10 ml

  • For the garnish(es)
  • Desiree potato(es) : 6 whole
  • Sunflower oil : 200 ml

  • For the fish
  • Sea bass fillet(s) 150g : 6 whole
  • Panko breadcrumbs : 50 g
  • Plain flour : 30 g
  • Whole egg(s) : 2 whole
  • Sunflower oil : 1000 ml

  • For the vegetables
  • Soy sauce : 10 ml
  • Pak choi cabbage(s) : 12 whole
  • Peanut oil : 10 ml
  • 1For the mayonnaise

    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.

  • 2For the potatoes

    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.

  • 3For the fish

    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.

  • 4For the pak choi and to serve

    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.

Chef's tip

«You can use any white fish for this dish. You could also try using chicken breast cut into strips.»

Asian style fish and chips - a crisp fillet of sea bass served with matchstick potatoes, pak choi and a wasabi mayonnaise.

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(14 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h