Agave Dark and Rich Soy Glazed Sea Bass with Asian Greens
Mark Sargent's rich glazed sea bass is an easy mid-week meal or great to prepare for lunch the next day.
For the glaze:
6 tbsp soy sauce
3 tbsp The Groovy Food Company Agave Nectar Rich and Dark
3 tsp rice vinegar
1 ½ tblp cold water
1 ½ tsp corn flour
4 x 135-150g sea bass fillets
For the Asian Greens:
2cm piece ginger, sliced
1 garlic clove, sliced
250g mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large)
2 tbsp stock (or water)
- Mix soy sauce, The Groovy Food Company Agave Nectar Rich and Dark and rice vinegar in a small saucepan.
- Mix the water and corn flour in small bowl until smooth.
- Add to soy sauce mixture.
- Stir mixture over medium heat until glaze boils and thickens slightly, this should take about 2 minutes.
- Remove from heat.
- Cool glaze to room temperature.
- Preheat oven to 220°c.
- Arrange fish on a small non-stick baking sheet then brush with some of glaze.
- Bake until opaque in center for about 15 minutes.
- Remove from oven.
- Bring remaining glaze to boil and spoon glaze over fish.
- Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute.
- Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on.
- Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
- Taste and add more if you like then serve with The Groovy Food Company Agave Nectar Rich and Dark glazed sea bass.