Fresh, fiery, and full of colour, this seabass with stir-fried vegetables and red pepper smear by Culinary Columnist and Executive Chef Paul Watters is a vibrant dish that delivers on both flavour and presentation.
The crisp-skinned seabass pairs beautifully with lightly sautéed vegetables, while the bold red pepper and chilli sauce brings heat and harmony to every bite. It’s the perfect choice for a dinner party centrepiece or a flavour-packed midweek treat.
Here, Paul shares his simple step-by-step recipe to help you recreate this restaurant-worthy plate at home.
Ingredients
The Fish
- 2 seabass fillets
The Veggies
- 1 cup bean sprouts
- 2 carrots (peeled and julienned)
- 2 celery sticks (cut into strips)
- 2 onions (peeled and thinly sliced)
- 1 red pepper (sliced)
- 1 green pepper (sliced)
- 1 bok choy (leaves separated)
- 1 clove garlic (crushed)
- 1 knob fresh ginger (grated)
- 2 dashes light soy sauce
- 1 tsp white pepper
- 1 tsp caster sugar
Fiery Red Pepper Smear Sauce
- 1 red pepper (cut into chunks)
- 2 fresh red chillies (halved)
- 1 garlic clove (peeled)
- ½ tsp sugar
- ½ cup cold water
- 1 cup tomato ketchup
Blend all ingredients in a food processor until smooth. Set aside.
Garnish
- 2 sprigs fresh coriander
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- ½ bunch fresh coriander (for extra plating if desired)
Method
- Cook the Vegetables
Heat a wok or medium frying pan over medium-high heat. Add the carrots and celery and stir-fry for 2 minutes.
Add the onions, peppers, garlic, and ginger. Stir-fry for 3 more minutes.
Add bok choy, bean sprouts, soy sauce, white pepper, and caster sugar. Stir-fry everything together for 4 minutes until just tender but still crisp. - Warm the Sauce
Gently warm the red pepper smear in a small pot while the veggies are cooking. - Cook the Seabass
Heat a griddle pan or frying pan over high heat. Lightly oil both sides of the seabass fillets and season with salt and pepper.
Place the fish skin-side down and cook for around 5 minutes until the skin is crisp. Flip the fillets, turn off the heat, and let the residual heat finish cooking the fish. - Plate and Serve
Smear a generous spoonful of the red pepper sauce around the base of a large plate.
Pile the stir-fried vegetables neatly in the centre.
Lay the seabass fillets over the vegetables, skin-side up.
Garnish with fresh coriander sprigs and a sprinkle of black and white sesame seeds.
Serve immediately with steamed jasmine rice or enjoy on its own for a lighter meal.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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