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No-Soy Sea-bass shallot

Sea-bass with crunchy shallots and No-Soy lime vinaigrette

Ingredients (serves 2)

2 shallots, sliced
4 Tbsp. flour
½ cup vegetable oil
2 cups assorted mushrooms, halved
1 cup pea sprouts (or other sprout of your choice)
2 pieces of seabass, each 5 oz. approx

2 Tbsp. No-Soy sauce
1 Tbsp. toasted sesame oil
1 Tbsp. lime juice
1 tsp brown sugar
1 tsp sesame seeds

How to make it

  1. In a bowl, combine sliced shallot with flour and toss in a sieve to remove excess flour.

  2. In a pan over medium heat, fry shallots in oil, stirring until golden brown. Drain over the kitchen towel to remove excess oil.

  3. In a pan over high heat, drizzle some oil and stir-fry mushrooms for 3 minutes. Turn off the heat, add a drizzle of No-Soy sauce and mix in the pea shoots until wilted.

  4. Pan sear sea-bass in a pan over high heat with a few drops of oil.

  5. Mix sauce ingredients together in a small bowl.

  6. To serve, place the mushroom & sprouts on a plate. Add the reserved sea-bass over the vegetables and the sauce over the fish. Finish with the fried shallots on top.


Use any sprouts or vegetables you have in hand. You can also do a mushroom and asparagus stir-fry, or coleslaw vegetables stir-fried as well.

Start cooking Korean inspired dishes.

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