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Thai Spiced Seabass

Ingredients
24
Portions
4

Ingredients

24 Total
  • 2 sea bass
  • 5 g thai spice mix
  • 1 red chilli
  • 2 garlic cloves
  • 25 g ginger
  • 1/2 bunch of coriander
  • 1 stick of lemon grass
  • 10 ml sesame oil
  • 2 lime
  • 1 lime leaf
  • 10 ml fish sauce
  • 400 ml coconut milk
  • 150 ml chicken stock
  • 50 g gluten free flour
  • 10 g rice flour
  • 20 g samphire
  • 50 g red and yellow pepper
  • 1/2 tsp curry powder
  • 10 ml white wine vinegar
  • 1 tsp dijon mustard
  • 2 egg yolks
  • 4 edible flowers
  • 12 micro coriander
  • 150 ml vegetable oil

Method

  • 1

    Step 1

    Scale and gut the seabass, rinse clean.
  • 2

    Step 2

    Remove head and fillets on both sides of fish and present bones.
  • 3

    Step 3

    Pin bone the fillets and wipe the fillets clean if required.
  • 4

    Step 4

    Clearly score the skin on both fillets, trim head end of fillet to neaten, trim off 2cm of tail end.
  • 5

    Step 5

    Cut each fillet in half on the diagonal slant, to give you 4 even portions.
  • 6

    Step 6

    For the broth. Very roughly chop the garlic and ginger.
  • 7

    Step 7

    Remove top from the chilli and cut in half lengthways.
  • 8

    Step 8

    Trim root of coriander end of stalks by 25mm and discard root , roughly chop the coriander.
  • 9

    Step 9

    Heat a small pan, add the sesame oil, and fry the garlic ,ginger , bruised lemon grass and chilli over a medium heat for 1-2 minutes without colour . Add coconut milk , chicken stock chopped coriander, lime leaf ,lime juice and zest and simmer for 15 minutes or until reduced by 1/3rd , remove from heat and infuse to allow flavours to develop.
  • 10

    Step 10

    Pass through fine strainer into a clean saucepan and correct seasoning , adding fish sauce if required. Cover sauce and keep warm.
  • 11

    Step 11

    For the curry emulsion. Blend all emulsion ingredients except egg yolks and vegetable oil , together with hand blender to a smooth paste . Add the egg yolks.
  • 12

    Step 12

    With motor running pour oil onto egg mix gradually until the desired consistency required.
  • 13

    Step 13

    Correct seasoning.
  • 14

    Step 14

    Let it down with a little water if required.
  • 15

    Step 15

    For the tempura batter. Mix flours together in a bowl.
  • 16

    Step 16

    Lightly mix in the cold water until a thin batter consistency is achieved (similar to double cream consistency).
  • 17

    Step 17

    Allow Batter to stand until needed.
  • 18

    Step 18

    Rinse samphire in cold water to remove debris, pat dry.
  • 19

    Step 19

    To plate. Reheat sauce gently.
  • 20

    Step 20

    Heat a non-stick pan with a tbpsn of oil over a medium heat, season fish fillets and lightly coat skin side with seabass spice.
  • 21

    Step 21

    Turn up heat until pan is quite hot and place fish fillets in skin side down, press lightly on fish to stop it curling.
  • 22

    Step 22

    Cook for 2-3 minutes until skin is turning golden and crispy.
  • 23

    Step 23

    Carefully turn fish over and remove pan from heat, let it stand for a couple of minutes until the fish is just cooked.
  • 24

    Step 24

    Meanwhile take samphire and drop into batter, remove from batter and deep fry on 180C for 1 minute until light golden, colour.
  • 25

    Step 25

    Drain on paper and season.
  • 26

    Step 26

    Place a splatter of emulsion on plate.
  • 27

    Step 27

    Put fish in centre of plate skin side up.
  • 28

    Step 28

    Add the crispy samphire and decorate with micro coriander and flowers.
  • 29

    Step 29

    Put broth into a jug to serve.

Ingredients

24 Total
  • 2 sea bass
  • 5 g thai spice mix
  • 1 red chilli
  • 2 garlic cloves
  • 25 g ginger
  • 1/2 bunch of coriander
  • 1 stick of lemon grass
  • 10 ml sesame oil
  • 2 lime
  • 1 lime leaf
  • 10 ml fish sauce
  • 400 ml coconut milk
  • 150 ml chicken stock
  • 50 g gluten free flour
  • 10 g rice flour
  • 20 g samphire
  • 50 g red and yellow pepper
  • 1/2 tsp curry powder
  • 10 ml white wine vinegar
  • 1 tsp dijon mustard
  • 2 egg yolks
  • 4 edible flowers
  • 12 micro coriander
  • 150 ml vegetable oil

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