On today’s show Simon cooked a deliciously fragrant sea bass full of Eastern flavours, from mirin to Thai green curry. On a completely different tack, he also baked a traditional and thoroughly indulgent carrot cake.
Simon’s Mirin-Glazed Sea Bass is a fresh and light recipe, perfect for a midweek supper. Using Thai green curry paste adds delicious depth of flavour with minimum effort. This Asian-inspired dish is simple to prepare and can be made from start to finish in less than 30 minutes.
- Serves 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
For the rice
- 200g/7oz jasmine rice
- 1 x 400ml/14fl oz can coconut milk
- 2 lemongrass stalks, bruised with a knife
- Salt and freshly ground black pepper
For the sea bass
- 1 tbsp green Thai curry paste
- 250ml/9fl oz coconut milk
- 4 x 175g/6oz sea bass fillets
- Dash of vegetable oil
- Knob of butter
- 100ml/4fl oz mirin
- 4 pak choi
- Vegetable stock, for blanching
- 1 lime, juice only
- Coriander leaves
- 2 spring onions, chopped
- For the rice, place the rice, coconut milk, lemongrass and seasoning into a saucepan. Bring to the boil, add a dash of water and cook for 12 minutes. Turn off the heat and cover with a lid. Set aside.
- Meanwhile, fry the curry paste in a heavy-based frying pan for three minutes. Add the coconut milk and cook for a further three minutes.
- Rub the sea bass with vegetable oil and season with salt and freshly ground black pepper.
- Heat a heavy-based frying pan and fry the sea bass, skin-side down, for two minutes and then cook for a further minute on the flesh side. Add the butter to the pan and remove from the heat.
- Meanwhile blanch the pak choi in a pan of simmering vegetable stock for 2-3 minutes.
- Spoon some of the rice into a cup or mould and turn it out onto a plate. Add a piece of pak choi on the side and spoon some of the curry sauce onto the plate.
- Remove the fish from the pan with a fish slice and pat it dry onto kitchen paper. Brush the fish with mirin and serve on top of the rice. Squeeze over the lime juice and scatter with coriander leaves.
The plate shown here is the Mikasa Cheers Dinner Plate – in case you like the look of it!
Simon’s Carrot Cake is a deliciously indulgent teatime treat. It is packed full of hearty ingredients, including fresh and dried fruit, nuts and carrots for a more-ish flavour and moist texture. Simon tops his cake with rich cream cheese icing for an even more luxurious flavour. Perfect for an afternoon snack with a cuppa.
- Makes 10 slices
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- 250g/9oz plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 150g/6oz light brown sugar
- 50g/2oz walnuts, shells removed
- 220g/8oz canned pineapple slices, chopped
- Handful sultanas
- 2 ripe bananas, mashed
- 1 passion fruit, pulp only
- 150g/5oz carrots, grated
- 150ml/5fl oz corn oil
- 3 free-range eggs
For the icing
- 125g/4oz butter, softened, plus extra for greasing
- 225g/8oz cream cheese
- 450g/1lb icing sugar
- 1 tsp vanilla extract
- 100g/3oz creamed coconut, grated
- 50g/2oz whole pecans, to decorate
- Preheat the oven to 160˚C/320˚F/Gas 2.
- Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
- Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
- Pour the cake mixture into a greased 20cm/8in cake tin and place into the oven to bake for 1-1¬º hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
- If the cake top is browning too much, cover with a circle of kitchen foil.
- Remove from the oven when ready and allow to cool on a wire rack.
- For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.
- Add sugar and vanilla extract and mix well.
- Add the coconut and mix again.
- Once the cake is cool, remove from the cake tin, cut in half horizontally and spread the icing in the middle and on top of the cake.
- Decorate the cake with a few whole pecans and serve in generous slices.
Hope you enjoyed the show!
Naomi, PR and Social Media Executive