Asian spiced marinated sea bass, crisp cumin noodles, pickled chard, mint and goat’s cheese curd

Method

• 1

  Step 1

  Scale and remove the fillets from the seabass, pin bone, portion and score the skin. Refrigerate.
• 2

  Step 2

  Prepare all ingredients for the marinate – seed chilli, grate and squeeze lime, peel ginger and garlic, crush lemon grass and remove wood, add coriander stalks and blend to a paste. Spread over the flesh of the bass and marinate in fridge. Do not put marinate on the skin.
• 3

  Step 3

  Blend coriander and olive oil with seasoning to create a bright green dressing.
• 4

  Step 4

  Bring vinegar, water and sugar to the boil to make a pickling liquor, chill quickly. Cover red chard leaves and refrigerate.
• 5

  Step 5

  Blend mint leaf and mix with skinned goats cheese and yoghurt. Ensure a thick consistency.
• 6

  Step 6

  Papaya dice.
• 7

  Step 7

  Blanche, dry off then deep fry the noodles to make crisp nests, dust with cumin salt.
• 8

  Step 8

  Pan fry the bass fillets, ensure the oil is sizzling and seasoned. Turn once.
• 9

  Step 9

  To serve, wipe the marinate from the flesh of the bass and quickly pan fry, ensure crisp skin, allow to rest.
• 10

  Step 10

  Assemble the noodles, curd, papaya and chard, place the bass on top of the noodles and dress with the coriander oil and nasturtium leaf.