Grilled sea bass with pak choi vegetables and teriyaki mushrooms
Fancy something tasty from the grill, but don't feel like cooking for long? Then this recipe for Grilled sea bass with pak choi vegetables and teriyaki mushrooms from the electric grill is just the thing for you! With just a few ingredients and a short preparation time, you'll soon realize that the delicious flavours of the sea bass, pak choi and teriyaki mushrooms are a real taste sensation - perfect for your next barbecue event!
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
FOR THE SEA BASS
- 4 sea bass steaks, approx. 200 g each
- Salt from the mill
- Freshly ground pepper
- 2 tbsp lemon oil
FOR VEGETABLES
- 200 g pak choi
- 1 red onion
- 2-3 colored peppers
- 2-3 tbsp sesame oil
- 1 tbsp white & black sesame seeds
FOR THE MUSHROOMS
- 200 g mixed mushrooms
- z. E.g. king oyster mushrooms,
- Mushrooms, oyster mushrooms
- A few sprigs of Thai basil
- 1 shallot
- 1-2 tbsp sesame oil
- 3 tbsp teriyaki sauce
Preparation
- Preheat the grill to 350 °C with the lid open.
- Season the fish with salt and pepper and rub with lemon oil.
- Quarter the pak choi. Peel the onion and cut into thin slices. Quarter the peppers, remove the seeds and cut into strips.
- Clean and chop the mushrooms according to their texture. Pluck the basil. Peel and finely dice the shallots.
- Grill the steaks on the BoostZone for 2-3 minutes on both sides. Close the lid, reduce the heat to 140 °C and grill the steaks for a further 5-6 minutes. Then leave to rest for a further 5 minutes without heat.
- In the meantime, sauté the vegetables in the heated sesame oil for 5-6 minutes and season with salt and pepper. Sprinkle with sesame seeds to serve. Heat the oil for the mushrooms in the same way and fry the mushrooms for several minutes. Add the diced shallots and basil and deglaze with the teriyaki sauce.
