baked chilli and ginger seabass with sesame tenderstem®

A fresh and healthy fish recipe with Asian inspired flavours. The delicate seabass is baked with fresh ginger, soy sauce and chilli, then served on a bed of sesame seed Tenderstem® and a mix of soy sauce infused mushrooms and peppers. A low carb and dairy free option with lots of vibrant vegetables, which can be also gluten free so long as the soy sauce is. The ideal wholesome (and equally delish) recipe for getting back on that healthy train this January!

Shopping list. 
(Serves two)

♥ Two seabass fillets
♥ 1 tsp fresh ginger, chopped finely
♥ 2 tsp red chilli flakes
♥ Soy sauce
♥ Sesame oil
♥ 200g Tenderstem®
♥ 30g sesame seeds
♥ 150g mix of your favourite mushrooms, sliced
♥ One red pepper, sliced and seeds removed
♥ Spring onions, sliced diagonally
♥ Fresh chillies to serve (optional)
♥ Coriander to serve (optional)

Step one. Place your seabass on a baking tray with tin foil. Drizzle with sesame oil, soy sauce and add the ginger and chilli flakes. Wrap in the tin foil and bake for 25 minutes on 180 degrees C.

Step two. Meanwhile, boil the Tenderstem® in salted water for 5-6 minutes until cooked through but still crunchy. Take off the heat and stir through the sesame seeds.

Step three. Cook together the mushrooms and peppers in a small frying pan for around 7-8 minutes. Add a little soy sauce to taste. Take off the heat until your fish is ready.

Step four. When your seabass is cooked through, turn back on the heat for the mushroom mix and Tenderstem® until hot again. Bring together the elements and garnish as you wish with spring onions, chillies and fresh coriander.

Tuck in!

What are your favourite Tenderstem® recipes? Or perhaps healthy recipe tips and inspiration this January?

In collaboration with Tenderstem®