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Caribbean carrot salad with sea bass

  • Timer Prep 20 min
    Cook 25 min
  • Chart 293.0 cal/
  • Chef hat Easy


Zest and juice the oranges. Peel and grate the fresh root ginger. Shred the carrots. Roughly chop the fresh coriander leaves.


  1. 1 Put the orange zest and juice, ginger and sugar in a small pan, then season.
  2. 2 Bring to a simmer, and cook for 1-2 minutes.
  3. 3 Remove from the heat and whisk in the oil.
  4. 4 Put the carrots in a salad bowl and stir through the orange and ginger mixture.
  5. 5 Leave to cool.
  6. 6 Meanwhile, cook the sea bass on a barbecue or grill, following the pack instructions.
  7. 7 Toss the coriander and rocket through the carrot salad.
  8. 8 Serve the sea bass drizzled with the tiger’s milk dressing, accompanied with the salad.
  • Average per serving
  • Calories 293.0kCal
  • Fat16.2g
  • Saturated3.0g
  • Salt0.78g
  • Carbohydrates14.2
  • Sugar10.1g
  • Protein21.8g
  • Fibre6.1g