Sea bass with soy sauce meringue, pak choi and cauliflower
by Matt Gillan

Ingredients

Fish & Shellfish

  • 2 sea bass fillets, 100g each

Fruit & Vegetables

  • 2 tbsp of lemon juice
  • 1 cauliflower
  • 2 pak choi

Store Cupboard

  • salt
  • 80ml of soy sauce
  • 100g of egg white
  • 100g of caster sugar
  • 1 tbsp of soy sauce
  • 2 pinches of sea salt

Oils & Vinegars

  • vegetable oil
  • 1 tbsp of sesame oil
  • vegetable oil
  • vegetable oil

Dairy

  • 1 knob of butter
  • 100g of butter, plus extra for frying

Speciality Ingredients

  • chive powder, or dried chives

Beverages

  • 100ml of water

Salad & Fresh Herbs

  • 1 sprig of fresh thyme