THAI-STYLE CRISPY SEA BASS
Provided by Jamie Oliver
Categories Healthy fish recipes Seafood Dinner for two Romantic meals Sea bass Fruit
Time 19m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 410 calories, Fat 28.1 g fat, SaturatedFat 4.8 g saturated fat, Protein 37.4 g protein, Carbohydrate 2.1 g carbohydrate, Sugar 1.2 g sugar, Sodium 1.5 g salt, Fiber 0.2 g fibre
THAI-STYLE SEA BASS
Grill sea bass and marinated with a light Thai sauce on hot cooked rice noodles.
Provided by BHG Test Kitchen
Time 1h29m
Number Of Ingredients 11
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish; sprinkle with salt. Place fish in a resealable plastic bag set in a shallow dish.
- For marinade, in a small bowl combine next seven ingredients (through crushed red pepper). Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinate in the refrigerator 1 hour, turning bag occasionally. Cover and chill remaining marinade until ready to serve.
- Drain fish, discarding marinade. Grease grill rack. Grill fish, uncovered, over medium heat 4 to 6 minutes per 1/2-inch thickness or just until fish flakes, turning once.
- To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 270 kcal, Carbohydrate 26 g, Cholesterol 58 mg, Protein 28 g, SaturatedFat 1 g, Sodium 781 mg, Sugar 1 g, Fat 6 g, UnsaturatedFat 4 g
PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT
Steps:
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SEA BASS THAI STYLE
From The Tanner Brothers. Serve with stir-fried vegetables such as carrots, peppers,spring onions, pak choy, bean sprouts and fennel and a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper).
Provided by AmandaInOz
Categories Bass
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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-STYLE BAKED SEABASS WITH BOK CHOI AND RICE NOODLE SALAD
A simple yet impressive dish for your guests to discover at the table as they unwrap this parcel of sea bass infused with Thai flavours. The secret is all in the prep and the oven takes care of the rest.
Provided by Donal Skehan
Categories Main course
Yield Serves 4
Number Of Ingredients 20
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.
THAI STYLE SALMON FILLET
This was an experimental dish that turned out to be superb. It's simple, full of flavor and will impress.
Provided by beanbaguk
Categories Thai
Time 45m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Start by using a pestle and mortar to crush up the garlic and ginger. Pound it in a while to release the flavor. Now add the chili and coriander and finally the lime to create a marinade.
- Now, heat a good quality pan so it's hot.
- While this happens, spread the marinade from the mortar onto the skinless side of the salmon fillet. Now add a little salt.
- Next, add a good sized knob of butter into the hot dish and place the salmon into the pan, skin size down on a medium to high heat.
- Allow the salmon to cook for about 6-8 minutes allowing the skin to become crispy and also cook the salmon a little too.
- Now turn it about, so the salmon is on the marinade bed and allow it to cook on a medium heat. Allow to cook for about 15 minutes.
- The bed will burn on the pan side, but the salmon will remain unburnt, so don't worry!
- After about 15 minutes, the salmon should be cooked through depending on the thickness of the fillet.
- Remove carefully and serve on a plate with the skin size down.
- Serve with a combination of items, including stir-fry noodles, or traditional vegetables including new potatoes, green vegetables or maybe something a little more experimental!
Nutrition Facts : Calories 422.9, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 240.2, Carbohydrate 5.5, Fiber 1.1, Sugar 0.6, Protein 65.8
More about "thai style crispy sea bass food"
CRISPY ASIAN SEA BASS | DINNER RECIPES | GOODTO
From goodto.com
4/5 (133)Total Time 20 minsCategory DinnerCalories 277 per serving
ASIAN BAKED SEA BASS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลา
From eatingthaifood.com
PAN FRIED CRISPY RED SNAPPER RECIPE - THAI ... - LAND …
From land-based-fishing.com
THAI SEA BASS IN SPICY SAUCE - SO DELICIOUS
From sodelicious.recipes
THAI FOOD RECIPE | STIR-FRIED CHILLIES AND HOLY BASIL 'PAD …
From rosasthaicafe.com
CHILEAN SEA BASS RECIPE WITH VIETNAMESE SAUCE
From avocadopesto.com
JAMIE’S QUICK AND EASY FOOD EPISODE 3 2018 - CRISPY SEA …
From hdclump.com
SIMPLE CRISPY DEEP FRIED SEA BASS WITH MANGO SALAD
From tastythais.com
THAI SEA BASS | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
THAI GREEN SEA BASS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRISP-FRIED SEA BASS IN SWEET CHILLI SAUCE - SAGA
From saga.co.uk
DEEP FRIED FISH THAI STYLE - HUANG KITCHEN
From huangkitchen.com
THAI BASIL RECIPES - BBC FOOD
From bbc.co.uk
CRISPY WHOLE SEA BASS RECIPE | BRYONT BLOG
From bryont.net
AUTHENTIC THAI FISH AND SEAFOOD RECIPES
From thaicookbook.tv
12 BEST SEAFOOD RESTAURANTS IN BANGKOK 2022 - LOCAL, THAI …
From toptravelfoods.com
SOUTH KOREA COFFEE MAXIM MOCHA GOLD MIX [180 PIECES] YELLOW
From advca.org
12 MINUTE STICKY ASIAN SEA BASS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
PAN FRIED SEA BASS - CRISPY SKIN SEARED SEA BASS - THE CURRY GUY
From greatcurryrecipes.net
THAI-STYLE CRISPY SEA BASS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRUE FOOD - THAI-STYLE CRISPY SEA BASS. INGREDIENTS 4.
From facebook.com
CRISPY SEA BASS RECIPES - THERESCIPES.INFO
From therecipes.info
SIMPLE CRISPY DEEP FRIED SEA BASS WITH MANGO SALAD
From asianfoodfiesta.com
RECIPE: CRISPY SEABASS WITH THAI GREEN CURRY WITH JASMINE RICE
From heraldscotland.com
THAI-STYLE CRISPY SEA BASS | FISH RECIPES | JAMIE OLIVER RECIPES
From pinterest.ca
CRISPY SKIN SEA BASS RECIPE BY FOOD.AND.FILM | IFOOD.TV
From ifood.tv
THAI GINGER SEA BASS WITH MUSHROOMS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SEA BASS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THAI SEA BASS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE - DRIVE ME HUNGRY
From drivemehungry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love