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Pan-fried sea bass and prawn salad
Serves: 2
Ingredients
For the salad
- ¼ fresh pineapple
- 140g bean sprouts
- 100g cherry tomatoes, halved
- ½ cucumber, peeled, deseeded and diced
- Fresh mint leaves
- 40g toasted cashew nuts
- 2 sea bass fillets, skin on
- 1 tbsp olive oil
For the dressing
- ½ chilli, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp oil
- 1 tsp caster sugar
- Juice of 2 limes
Method
- Start this recipe by mixing together all the dressing ingredients and put aside. Next, heat the oil in a pan and quickly fry the sea bass fillets on both sides (skin side first) for a few minutes. Next, peel the pineapple and cut into cubes. Toss with bean sprouts, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashew nuts. Drizzle with the rest of the dressing and serve with the pan-fried sea bass on top.
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