50g sesame seeds
50 ml fish sauce
200 ml sweet chilli sauce
20 g caster sugar
20 g coriander, roughly chopped
4 large fillets of sea bass, skin scored
3 tbsp extra virgin olive oil
2 large garlic cloves, finely sliced
1 large chilli, finely sliced
40 g fresh ginger, finely sliced
4 large bok choi, roughly chopped
150 g chestnut mushrooms
200 g bean sprouts
2 tbsp soy sauce
Toast the sesame seeds in a small frying pan until golden brown.
Mix the fish sauce with the chilli sauce, sesame seeds and caster sugar until combined and then stir in the coriander.
Add the olive oil to a frying pan and add the garlic, chilli and ginger until soft.
Add the sea bass to a frying pan fry skin side down for about 3 minutes until skin is cooked and crispy. Turn the fish over and cook for a further minute to just colour the meat.
Whilst the fish is cooking, add the mushrooms to the garlic, chilli and ginger and cook for 2 minutes. Add the bok choi, beansprouts and soy sauce and stir until the bok choi has started to wilt.
Serve the fish on top of the vegetables finishing with a generous drizzle of the sweet chilli sauce.