Honiton Fishmongers

"Based in Honiton, we are a local fishmongers, committed to providing fresh, fish and seafood for you."

We are committed to sourcing from local fishermen. Working together to ensure a sustainable future for both fish, and the fishing industry.

The local fishermen we support populate towns along the coastline. These include Beer , a historic fishing town, unspoilt by modern society. Brixham, which has been at the centre of the area's fishing industry for centuries. Lyme Regis, with a historic cobb and harbour area. Dartmouth, a unique costal town with a cobbled market which supplies fresh local produce.

Sea Bass with Ginger Recipe

Sea Bass with Ginger Recipe

  PREPARATION AND METHOD
 
  INGREDIENTS
     
 
1.

In a pan cook some rice according to the instructions.

2. While the rice is cooking using a grater or julienne slicer spiral the carrot and courgette.
3. Heat some oil in a wok or large frying pan on a medium heat, add the garlic and ginger, then add the carrot and courgette, fry for a few minutes until softened, remove from the heat and transfer into a dish.
4. Meanwhile add some oil in another frying pan over a medium heat. Season the sea bass skin side down with sea salt and black pepper. Add to the frying pan skin side down until the skin becomes crispy. Turn the sea bass over and cook for a minute or until the sea bass is
cooked through.
5. In the wok heat the soy sauce, and sesame oil and honey for a few minutes to release the flavours.
6. Once the rice is cooked place the sea bass on the rice and place the stir fried carrot and courgette alongside the fish. Drizzle the sauce over the top of the fish and sprinkle over the chopped coriander.
 

Devonshire Fishmonger Sea Bass

Sea Bass with Ginger - Serves 2
1 carrot
1 courgette
2 sea bass fillets
sea salt
black pepper
2 tablespoons of light soy sauce
2 tablespoons of dark soy sauce
1 crushed garlic clove
2 teaspoons of grated fresh ginger
2 teaspoons of honey
1 teaspoon of sesame oil
Handful of chopped fresh coriander
Little oiil for frying

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