Fish in Mojo Sauce

2 servings

20 minutes

Alexander Seleznev, chef of the restaurant "Dream Fish", shared the recipe with us.

Energy value per serving

• Calories: 400.2
• Proteins: 30.2g
• Fats: 26.7g
• Carbohydrates: 10g

Ingredients

• Seabass fillet on skin: 300 g
• Cream 33%: 50 ml
• Coconut milk: 50 ml
• Coriander: 25 g
• Spinach: 32 g
• Parsley: 15 g
• Basil: 10 g
• Chili pepper: 2 g
• Lime juice: 10 ml
• Ginger: 2 g
• Lemongrass: 4 g
• Dill: 5 g
• Arugula: 5 g
• Radish: 10 g
• Olive oil: 20 ml
• Salt: to taste
• Sugar: to taste
• Ground black pepper: to taste
• Wheat flour: to taste
• Red onion: 1 head
• Vegetable oil: to taste

Cooking steps

1. Prepare all the ingredients.

2. Slice the chili thinly, removing the seeds.

   Required ingredients:

   • Chili pepper: 2 g

3. Finely chop lemongrass and ginger.

   Required ingredients:

   • Lemongrass: 4 g
   • Ginger: 2 g

4. Place chili, lemongrass, and ginger in a blender, add some coconut milk and cream, and blend until smooth.

   Required ingredients:

   • Chili pepper: 2 g
   • Lemongrass: 4 g
   • Ginger: 2 g
   • Cream 33%: 50 ml
   • Coconut milk: 50 ml

5. Add parsley and cilantro (10 and 20 grams respectively), and blend again until smooth.

   Required ingredients:

   • Parsley: 15 g
   • Coriander: 25 g

6. Add basil and spinach and blend quickly again.

   Required ingredients:

   • Basil: 10 g
   • Spinach: 32 g

7. Pour the resulting mass into a saucepan, add lime juice, the remaining cream, and coconut milk.

   Required ingredients:

   • Lime juice: 10 ml
   • Cream 33%: 50 ml
   • Coconut milk: 50 ml

8. Season the sea bass fillet with salt and pepper, then coat it in flour only on the skin side.

   Required ingredients:

   • Seabass fillet on skin: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour:  to taste

9. Place the saucepan with the sauce on low heat and warm it up, but do not let it boil to avoid losing color. Add salt and sugar to taste.

   Required ingredients:

   • Salt:  to taste
   • Sugar:  to taste

10. Heat vegetable oil in a pan and place the fish fillet skin-side down, pressing it well with a spatula to prevent the skin from curling.

    Required ingredients:

    • Vegetable oil:  to taste
    • Seabass fillet on skin: 300 g

11. Fry over medium heat for a few minutes until the fillet starts to whiten at the edges but remains slightly raw in the center. Flip the fish, remove the pan from the heat, and hold the fish in the hot pan for about 30 seconds, then place it on a paper towel.

12. Slice the radish into thin rings and let it sit in ice water.

    Required ingredients:

    • Radish: 10 g

13. Slice the red onion very thinly. Mix arugula, dill, and the remaining cilantro and parsley, then add radishes and onion. Dress the salad with olive oil and salt.

    Required ingredients:

    • Red onion: 1 head
    • Arugula: 5 g
    • Dill: 5 g
    • Coriander: 25 g
    • Parsley: 15 g
    • Olive oil: 20 ml
    • Salt:  to taste

14. Pour sauce at the bottom of the plate, place fish on it, and top with green salad.

15. Serve the fish in mojo sauce immediately, drizzled with olive oil.

    Required ingredients:

    • Olive oil: 20 ml