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

Mauritian Style Sea Bass (ginger, chilli & garlic).

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mauritian style sea bass (ginger, chilli & garlic). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mauritian Style Sea Bass (ginger, chilli & garlic) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Mauritian Style Sea Bass (ginger, chilli & garlic) is something that I've loved my whole life. They are fine and they look fantastic.

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

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

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