How to Prepare Favorite Mauritian Style Sea Bass (ginger, chilli & garlic)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mauritian style sea bass (ginger, chilli & garlic). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mauritian Style Sea Bass (ginger, chilli & garlic) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mauritian Style Sea Bass (ginger, chilli & garlic) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mauritian style sea bass (ginger, chilli & garlic) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mauritian Style Sea Bass (ginger, chilli & garlic):

1. Make ready couscous
2. Get 1/4 ginger thinly sliced
3. Make ready 2 clove garlic thinly sliced
4. Get 1/2 onion sliced into medium semi-circles
5. Take 1 tbsp butter salted/unslated
6. Prepare 2 chilli's birdseye deseeded and halved
7. Make ready 1/3 tsp mixed herbs
8. Take 1 tsp oil (any)
9. Make ready 2 seabass fillets
10. Take 1 Bay Leaf

Instructions to make Mauritian Style Sea Bass (ginger, chilli & garlic):

1. Lightly season each fillet with salt and pepper
2. In a pan heat up oil (any) on medium flame
3. First melt the butter in the oil, then add the rest of the prepared ingredients.
4. Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
5. Layer Sea Bass, skin down for 3 mins, turn over seal side for 2 mins on gas mark 4. Turn back onto skin and cook through out, when fish shrinks on the sides a little.
6. Serve with Sundried Tomatoes & Garlic Couscous, alternatively try lemon and herbs couscous or harrissa. Along with longstem broccoli or fine green beans boiled with a few leaves of mint for extra touch.

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