Sea bass, red quinoa, edamame, and cucumber salad with nam jim

Serves 4

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  • 4 wild sea bass fillets from 2 x 600g fish
  • 2tbsp extra virgin olive oil

For the nam jim dressing

  • 6 Thai shallots or 2 small banana shallots, chopped
  • juice 3 limes (around 60ml)
  • 2tbsp coconut palm sugar
  • 3 garlic cloves, chopped
  • 3cm piece ginger, scraped and finely grated
  • 4tbsp fish sauce
  • 20g coriander sprigs, roughly chopped
  • 3 fat red chillies (deseeded if you prefer less heat), finely chopped

For the red quinoa salad

  • 120g red quinoa
  • 1tsp coconut palm sugar
  • 150g Lebanese cucumbers, scored in stripes and finely sliced
  • 150g frozen edamame, cooked for around 5 minutes
  • micro Thai basil and shiso leaves


To make the nam jim, put the Thai shallots in a mini processor (or use a pestle and mortar) with around a third of the lime juice and the rest of the ingredients and whizz to a chunky paste. Set aside.

Put the quinoa in a pan and cover with 1cm cold water. Bring to a fast boil then lower the heat, cover and cook for 10 minutes. Remove from the heat and season with the sugar, freshly ground black pepper and sea salt crystals and leave covered for 5 minutes. Add 1tbsp of the nam jim to the quinoa.

Spoon a little oil over the fish and season with sea salt crystals and freshly ground black pepper. Heat a large frying pan and sear the skin side of the fish for 4 minutes. Turn the fillets over and cook for a further 2 minutes.

Add the cucumber and edamame to the quinoa and serve with the fish and the rest of the nam jim. Scatter with micro Thai basil and shiso leaves.

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