Mustard, sesame and wasabi crusted Sea Bass, served with Tempura Sweet Potato Chips, Endameme & mint mash and a cucumber and chestnut salsa

Mustard, sesame and wasabi crusted Sea Bass, served with Tempura Sweet Potato Chips, Endameme & mint mash and a cucumber and chestnut salsa

Mustard, sesame and wasabi crusted Sea Bass, served with Tempura Sweet Potato Chips, Endameme & mint mash and a cucumber and chestnut salsa

 

2 tbsp. of grain mustard

2 tbsp. sesame seeds

1 tsp. of wasabi paste

4 Sea Bass Fillets

50g plain flour (I use cocnut)

1 egg beaten

4 sweet potatoes sliced into chips

300g Edamame

Fresh mint

 

Cucumber and Chestnut salsa

½ cucumber diced small

6 water chestnuts diced small

½ red onion finely chopped

Squeeze of lime

Tbsp. of Mizkan Rice Wine Vinegar

Sprig of dill

 

 

In a bowl, mix the grain mustard, sesame seeds, wasabi and Mizkan dipping sauce together. Then spread over one side of the Sea Bass and place to the side.

Slice the sweet potatoes into chips, dip in the beaten egg mixture, then drop in the flour and cover. Remove and place to the side.

Boil the Edamame for 5mins, then transfer to a bowl add some mint and a squeeze of lime and mix together to make the mash.

For the salsa, place all the ingredients into a bowl and mix and place a sprig of dill on the top.

For the Sea Bass, cook for 3-4mins on crusted side, turning once.

Shallow fry the Tempura sweet potato chips for 3-4 minutes an dhopefully everything should come together and hey presto!

 

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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3 Comments on “Mustard, sesame and wasabi crusted Sea Bass, served with Tempura Sweet Potato Chips, Endameme & mint mash and a cucumber and chestnut salsa”

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - April 20, 2014

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