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Sea bass with lemon grass sauce, fried Squid and Chilli Sauce and Gingered Greens

sea bass

  • Portion Size – Serves 2

Lemon Grass Sauce:

  • Butter – 60g
  • Shallot – 50g
  • Button Mushroom – 150g
  • White Wine – 200g
  • Lemon Grass – 20g
  • Double Cream – 150g
  • Lime – ½
  • Sea Bass Trimmings
  • Chives to garnish

Sea Bass Fillets:

  • Butter – 30g
  • Mushrooms – 20g
  • Lemon Grass Sauce

Squid

  • Squid – 200g

Squid Batter:

  • Corn Flour – 50g
  • Toasted Cumin Seeds – 7g
  • Cayenne – 2g
  • Chilli – 5g
  • Salt – 3g

Chilli Sauce:

  • Sugar – 30g
  • Chilli – 20g
  • Lime, juiced – 1
  • Salt & Pepper Water – 15g

Ginger Marinade:

  • Ginger root – 50g
  • Chilli – 20g
  • Lime, juiced – ½

Fried Veg:

  • Purple Broccoli – 70g
  • Asparagus Spears – 6
  • White of Leek – 200g
  • Butter – 20g
  • Wild Garlic – 20g

Method

Lemon Grass Sauce:

  1. Remove the fillets from the fish use the trimmings and bones for the sauce.
  2. In butter sweat shallots with a pinch of salt, add mushrooms sweat with no colour.
  3. Add wine; add fish bones reduce by half.
  4. Add lemon grass and cream then bring to boil.
  5. Boil for 6 minutes.
  6. Strain sauce.
  7. Add chopped chives before serving.

Sea Bass Fillets

  1. In a pan with butter and sliced mushrooms, melt the butter.
  2. Coat the filets in the sauce fold and place in the pan covered with a cartouche.
  3. Bring to the heat and place in oven at 180c for 7-10 minutes.

Squid:

  1. Gut the squid.
  2. Cut off the tentacles.
  3. Rinse out any sand.
  4. Slice squid in to rings.

Squid Batter:

  1. In a bowl, add all the ingredients together.
  2. Add some cold water and mix until correct consistency.
  3. Dip squid in batter and fry until Crispy and golden grown.

Chilli Sauce:

  1. Add sugar, vinegar, chilli, lime juice and water in to a small pot.
  2. Allow to boil and reduce.
  3. Taste for seasoning.
  4. Add Salt, Pepper if needed.

Ginger Marinade:

  • Combine all ingredients in a bowl. Sit one side.

Fried Veg:

  1. In a pan, melt butter add garlic and some water, salt and pepper.
  2. Bring to boil add veg starting with the hardest one boil until soft and water evaporated.
  3. Add the ginger marinade and fry.

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Contacting us

Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
Tel: 01236 842972
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