Pan Seared Sea Bass

Pan seared sea bass, homemade chilli lime noodles, mushroom infused Asian broth

Created by Loughborough College (2018/19)

Course: Starter

Servings: 4

Students: Isabel Morris, Tobias Booty, Kieran Rudolph

Lecturer: Darren Creed

Print Friendly, PDF & Email

1 whole sea bass

120ml water
250g 00 flour
1 tsp salt
5 Citra lime leaves
2 limes
5 red chilli

Mushroom broth
2 carrots
1 leek
100g mushrooms
100g wild mushrooms
2 sticks lemongrass
20g ginger
2 cloves garlic
10g Galangal
10gg fresh turmeric
50ml Kikkoman ponzo citra soya sauce
1 onion
3 egg whites

  1. Fillet seabass, pin bone, trim and cut into 4 equal size pieces.
  2. Score the top of the seabass, set aside in the fridge.
  3. On a dough hook mixer, place water and flour to begin needing.
  4. Thermo citra leaves, lime juice the pass through muslin cloth.
  5. Thermo chillies and pass through muslin cloth.
  6. Add the lime and chili to the water and flour.
  7. Sweat off onion and add in the rest of the vegetables.
  8. Take out leave to cool then add egg white to make a raft.
  9. Add water, soya, galangal.
  10. Leave for 45 minutes to simmer.
  11. Once the raft has come to the top break it and slowly ladle out the clear liquid.
  12. Take the dough, roll and cut in to noddle shape place in pan of boiling water.
  13. Plate as per photo.

Why you should get involved