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
In a bowl, combine sliced shallot with flour and toss in a sieve to remove excess flour.
In a pan over medium heat, fry shallots in oil, stirring until golden brown. Drain over the kitchen towel to remove excess oil.
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.
Pan sear sea-bass in a pan over high heat with a few drops of oil.
Mix sauce ingredients together in a small bowl.
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.
The perfect allergen-free soy substitute, that tastes just like a regular soy sauce. Made from peas and pea protein, Sempio No-Soy Sauce is great to use in any recipe that calls for soy sauce.