Once they’re all sizzling, fry, stirring, for two minutes, until the garlic is just turning golden, then tip into a heat-resistant bowl and set aside. Put two tablespoons of oil in the pan, return it to the heat and add half the capers, half the garlic and half the chilli. Set aside about a third of the nori, for serving. Take off the heat and, using your hands, crush the sheets into small shards. Put a large, ideally high-sided frying pan on a medium-high heat, add the nori sheets and toast for 15 seconds on each side, until shiny and crisp. While the pasta is cooking, make the sauce. ![]() Drain the pasta, reserving 150ml of its cooking water. Get everything prepped, chopped and lined up before you turn on the heat here: that way, the dish will be ready in minutes.Ģ00g spaghetti Fine sea salt and black pepper 1½ nori sheets (3g) 3 tbsp olive oil 1½ tsp capers, drained 2 garlic cloves, peeled and thinly sliced 1 tsp aleppo chilli flakes, or ½ tsp regular chilli flakes 5g (1⅓ tbsp) parsley leaves, roughly chopped 40g unsalted butter, cut into small pieces 4 sustainably sourced sea bass fillets (240g), skinned and sliced into 5cm pieces 1 tsp lemon juiceīring a large pot of water to a boil, then drop in the spaghetti and a teaspoon of salt, and cook for 10 minutes (or for a minute less than the packet instructions), until cooked but still al dente. Toast any leftover nori sheets, then crush them and mix with sesame seeds and chilli flakes to make your own furikake they’re also great added to vegetarian gravy. This has all the freshness and simplicity of spaghetti alle vongole, with added umami richness from the seaweed. View image in fullscreen Yotam Ottolenghi’s spaghetti with sea bass and nori butter. Transfer to a large platter, spoon the peanut chilli oil over the top and serve at once. Return the kale and broccoli mixture to the pan and fry, stirring, for another minute, just to heat through. Turn the heat back up to high, add the tofu, soy sauce and sesame oil, and cook, stirring constantly, for three minutes more, until the tofu has heated through and absorbed the seasoning. Put two tablespoons of the oil from the peanut chilli oil bowl into the pan, add the chopped onion, turmeric and a quarter-teaspoon of salt, and cook, stirring often, for five minutes, until the onion starts to soften. ![]() Tip into a bowl, return the pan to the stove and turn down the heat to medium-high. Add the two lightly bashed garlic cloves, stir-fry for 30 seconds, just until lightly charred, then add the kale and three tablespoons of water, and cook, stirring constantly, over a high heat until the kale wilts and softens. Put the remaining two tablespoons of oil in a large frying pan on a high heat and, once it’s hot, add the broccoli and an eighth of a teaspoon of salt, and stir-fry for four minutes, until the broccoli is nicely charred and almost tender. Pour the oil and nuts into the doubanjiang mixture, stir to combine, then set aside. Put the peanuts and 60ml of the oil in a small pan on a medium heat for five minutes, stirring occasionally, until lightly browned and fragrant. Put the crushed garlic, cumin and doubanjiang in a small heatproof bowl. This works well on its own or with rice on the side.ģ garlic cloves, peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife ½ tsp cumin seeds 2 tsp doubanjiang 25g skin-on raw peanuts, lightly crushed in a mortar 90ml olive oil 250g purple sprouting broccoli, or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways Fine sea salt and black pepper 60g kale, tough stems removed and discarded, the rest roughly chopped ½ onion, peeled and finely chopped (140g) ¼ tsp ground turmeric 280g extra-firm tofu, broken into roughly 3-4 cm pieces 2 tsp soy sauce ½ tsp toasted sesame oil Make more chilli peanut oil than you need for this: it’s great to have around to spoon over all sorts of roast veg, meat and fish, or even just on a couple of fried eggs. It’s super-salty, savoury and spicy, as well as brilliant at dialling the flavour all the way up to 10. Doubanjiang is a fermented chilli bean sauce from Sichuan.
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