Preparation : 10 min Cooking : 10 min
290 calories/serving
Ingredients
2 cloves garlic, minced
2 tbsp gingerroot, minced 26 g
1 dried chili peppers, minced 0.4 g
3 tbsp sugar 35 g
1/4 cup fish sauce (nam pla) 65 mL
1/4 cup water 65 mL
3 tbsp lime juice, freshly squeezed 1 1/2 lime
480 g spinach 4 1/2 liters
1 shallots, thinly sliced 40 g
600 g sea bass fillet, cut into servings
3 tbsp canola oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 carrots [optional] 100 g
Before you start
Any firm-textured fish will work well with this recipe : sea-bass, halibut, grouper, mahi-mahi, red snapper, etc.
Method
Mince the garlic, ginger, and chili pepper, then put them in a small bowl. Mix in the sugar, fish sauce, water, and lime juice. (The sauce can be prepared a few days ahead, covered, and kept in the refrigerator).
Prepare the vegetables : rinse and drain the spinach; thinly slice the shallot. Set them aside.
Brush the fish fillets on all sides with half of the oil. Season with salt and pepper. Cook on a grill using medium-high heat, or under the broiler, until the fish is opaque in the centre, about 4 min per side, depending on the thickness of the fillets. Check with a fork to see if it is cooked through.
Meanwhile, heat the remaining oil in a pan over medium heat. Add the sliced shallot and sauté 1 min with stirring, then add the spinach. Sprinkle with salt and toss until the spinach is wilted, but still bright green, about 2-3 min. Distribute the spinach onto the individual serving plates. Place the fish fillets on top of the spinach, then drizzle each with 2 tablespoons of the sauce.
Serve, passing the bowl of remaining sauce separately.
(For a nicer presentation, cut a carrot into matchstick-size strips, then let stand 15 min in a bowl of ice water. Drain well, then place on top of the fillets).
Observations
The lime-ginger sauce can be kept up to 4 weeks, covered, in the refrigerator.
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