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August 2010 Recipe

Sea Bass in Kiwi Fruit Sauce

Kiwi fruit is a rich source of vitamin C, and also contains vitamin E and a small amount of vitamin A. The skin is a good source of antioxidants, and its seed oil contains, on average, 62% alpha-linolenic acid, an omega-3 fatty acid. Sea bass is also abundant in magnesium.

Ingredients:

• 3 Kiwi fruit, peel and mash
• 500g Sea Bass (boneless), cut into large pieces 6cm x 6cm
• 8 asparagus
• 2 tablespoons Chinese cooking wine (Shao Xing wine, could be replaced with white wine)
• 1 tablespoon lemon juice
• 250ml (1 cup) water

Marinate ingredients:

• 2 teaspoon salt
• ½ teaspoon pepper

Seasoning Ingredients:

• ½ teaspoon salt
• ½ teaspoon sugar
• 1 pinch pepper
• 1 tablespoon white vinegar (or rice vinegar)
• 1 tablespoon olive oil

Method:

• Mix kiwi with seasoning ingredients to make sauce, set aside.
• Blanch asparagus in boiling salty water, and then cut to 5cm length stick. Set aside.
• Rub fish with marinate ingredients. Marinate for 10 minutes.
• Put water into saucepan, bring to boil.
• Put in fish, wine and lemon juice, asparagus and salt. Cook over low heat for 5 minutes or until fish is cooked.
• Remove the fish to serving plate, pour the kiwi sauce on top. Ready to serve.

Serve 4 people

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