Sea Bass with Chili Lime Sauce

For the sea bass with chili lime sauce, add wine vinegar, the juice of the limes and the lime zest to a saucepan and simmer gently.

Remove the seeds from the chili and cut into small pieces. Clean and slice the carrot. Clean, wash and chop the spring onions. Add everything to the pot. Cut the lime leaves into small pieces and add them, as well as the palm sugar, star anise, ginger and peppercorns. Bring everything to a boil.

Pour the broth into a bowl, add 6 tablespoons of olive oil, and stir in the coarsely chopped cilantro. Put the marinade in the refrigerator until it is ice cold.

Flour the sea bass fillets, carefully tapping off any excess flour. Fry the fillets in a pan until golden brown, season with salt and pepper.

Arrange the fillets on plates and pour the ice-cold chili lime sauce over them.

Decorate the sea bass with chili lime sauce with coriander and serve.

Preparation Tip:

The sea bass with chili lime sauce goes well with baguette, or boiled potatoes and well chilled Chardonnay.

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