Makes 6 to 8 servings

• 1 clove garlic, chopped
• 1½ cups (375 ml) fresh cilantro leaves, stems and roots
• 2 tbsp (25 ml) hoisin sauce
• 1 tbsp (15 ml) Thai fish sauce (page 105) or soy sauce
• 1 tbsp (15 ml) lime juice or lemon juice
• 1 tbsp (15 ml) rice vinegar
• ½ tsp (2 ml) hot chili paste
• 2 lb (1kg) sea bass, in one piece (about 2 inches/5 cm thick), skin removed

Asian Sesame Salad

• 2 tbsp (25 ml) rice vinegar
• 1 tsp (5 ml) Russian-style mustard
• 1 tbsp (15 ml) olive oil
• ½ tsp (2 ml) sesame oil
• ½ tsp (2 ml) hot chili paste
• 8 cups (2 l) mixed salad greens

1. In a food processor or blender, chop garlic and cilantro. Add hoisin sauce, fish sauce, lime juice, rice vinegar and chili paste. Process to form a paste.
2. Place sea bass in a shallow dish and smear marinade over fish, turning to coat well. Refrigerate for 30 minutes.
3. Place fish on a baking sheet lined with parchment paper. Roast in a preheated 425°F/220°C oven for 30 to 35 minutes, or until cooked through.
4. Meanwhile, prepare salad dressing by combining vinegar, mustard, olive oil, sesame oil and hot chili paste.
5. Toss greens with dressing. Serve fish on a bed of greens.

SERVING SUGGESTION

• Serve with pad Thai or steamed rice.

MAKE AHEAD

• This can be marinated ahead and cooked just before serving, or it can be cooked ahead and served at room temperature.

Nutritional Information per serving

• Calories ………………… 194
• Carbohydrate ………….. 4.6 g
• Protein ………………….. 29.4 g
• Fibre ……………………..1.3 g
• Fat ………………………. 6.1 g
• Saturates ………………. 1.2 g
• Cholesterol …………….. 63 mg
• Sodium …………………. 372 mg
• Potassium ……………… 633 mg
• Excellent - Niacin; Vitamin B6; Folacin
• Good – Vitamin A; Thiamine; Riboflavin; Vitamin B12