Sea Bass with Thai Sauce
Sea Bass with Thai Sauce. This is a green curry and the sauce is packed with flavours including galangal, garlic, green chillies, kaffir lime leaves, shallot, lemongrass and coconut milk. Amazing!
Ingredients
- 4 x 150g portions of seabass
- 2 large pak choi, sliced
- 50ml vegetable oil
- 15g butter
For the paste
- 1 x 10cm galangal, diced
- 3 garlic cloves
- 2 green chillies
- 4 kaffir lime leaves
- 1 shallot, peeled and diced
- 1 lemongrass, sliced
- 200g roasted sea bass bones
- 1 x 400g coconut milk
To finish
- 100g baby spinach
- 1 bunch coriander
- 1 bunch basil
To serve
- Herb oil
Method
- Pan fry the sea bass in half of the veg oil skin side down for 2 minutes, then flip over, add the butter and cook for another minute.
- Sauté the pak choi in the rest of the vegetable oil until just cooked.
- Cook the paste ingredients with the coconut milk, then blitz in a food processor, sieve off with a fine sieve, then add the spinach, basil and coriander, and blitz once more. Sieve off again.
- To serve, spoon vegetables onto the plates, top with the sauce, and place the fish on top and drizzle over some herb oil.
Ingredients
- 4 x 150g portions of seabass
- 2 large pak choi, sliced
- 50ml vegetable oil
- 15g butter
For the paste
- 1 x 10cm galangal, diced
- 3 garlic cloves
- 2 green chillies
- 4 kaffir lime leaves
- 1 shallot, peeled and diced
- 1 lemongrass, sliced
- 200g roasted sea bass bones
- 1 x 400g coconut milk
To finish
- 100g baby spinach
- 1 bunch coriander
- 1 bunch basil
To serve
- Herb oil
Method
- Pan fry the sea bass in half of the veg oil skin side down for 2 minutes, then flip over, add the butter and cook for another minute.
- Sauté the pak choi in the rest of the vegetable oil until just cooked.
- Cook the paste ingredients with the coconut milk, then blitz in a food processor, sieve off with a fine sieve, then add the spinach, basil and coriander, and blitz once more. Sieve off again.
- To serve, spoon vegetables onto the plates, top with the sauce, and place the fish on top and drizzle over some herb oil.
