Thai Sea Bass Food

THAI-STYLE CRISPY SEA BASS

Steps:

• Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
• Place a large non-stick frying pan on a medium-high heat.
• With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
• Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
• Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
• Drain and shake off the spring onions and coriander and pile on to your plates.
• Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

THAI STYLE STEAMED SEA BASS

Steps:

• Use a knife and make 3 to 4 shallow cuts on the flesh of the fish. This will allow the meat to cook evenly.
• Place fish on a large heatproof plate and stuff the lemongrass into the belly of the fish.
• Bring water to boil in a large steamer and carefully the fish into it. Steam over high heat for 8 to 10 mins depending on the size of the fish. Mine was done is 9 mins.
• In a medium pot, add all the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if needed. The flavor profile should be tart, spicy and umami-rich.
• When the fish is ready, remove the lemongrass transfer the fish onto a large serving plate.
• Pour the sauce all over the fish, garnish with coriander and spring onions. Serve immediately.

SEA BASS THAI STYLE

Steps:

• Apart from the sea bass, mix all the other ingredients together.
• Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
• Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
• Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
• Remove from the pan, tear open bag and serve.

THAI GRILLED SEA BASS - PLA PAO

Steps:

• Combine all ingredients except Sea Bass to form marinade.
• Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
• Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
• Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
• Good table condiments include lime wedges and chile sauce (sambal oelek).

GRILLED SEA BASS WITH THAI CHILI SAUCE

Steps:

• In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

THAI-STYLE BAKED SEABASS WITH BOK CHOI AND RICE NOODLE SALAD

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce.
• Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes.
• For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside.
• For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine.
• Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside.

SEA BASS EN PAPILLOTE WITH THAI FLAVOURS

Steps:

• Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
• Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
• While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
• Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.