Thai Spiced Seabass

Thai spiced seabass with coconut broth and curry emulsion

Created by Carlisle College (2018/19)

Course: Starter

Servings: 4

Students: Bianca Bennett, Kerry Pitt, Molly Elliot

Lecturer: Sean Downes

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2 seabass
5g Thai spice mix

1 red chilli
2 garlic cloves
25g ginger
1/4 bunch fresh coriander
1 stick lemongrass
10ml sesame oil
1 limes and leaf
10ml fish sauce
400ml coconut milk
150ml chicken stock

50g gluten free self raising flour
10g rice flour
20g samphire
50g red/yellow pepper

Curry emulsion:
1 lime
1/2 tsp curry powder
10ml white wine vinegar
1/4 bunch coriander
1 tsp Dijon mustard
2 egg yolks
4 edible flowers
12 pieces micro coriander
150ml vegetable oil

  1. Scale and gut the seabass, rinse clean.
  2. Remove head and fillets on both sides of fish.
  3. Present bones.
  4. Pin bone the fillets and wipe the fillets clean if required.
  5. Clearly score the skin on both fillets, trim head end of fillet to neaten, trim off 2cm of tail end.
  6. Cut each fillet in half on the diagonal slant, to give you 4 even portions.
  7. Clean section.



  1. Very roughly chop the garlic and ginger.
  2. Remove top from the chilli and cut in half lengthways.
  3. Trim root of coriander end of stalks by 25mm and discard root , roughly chop the coriander.
  4. 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.
  5. Pass through fine strainer into a clean saucepan and correct seasoning , adding fish sauce if required. Cover sauce and keep warm.
  6. Clear section.


Curry emulsion

  1.  Blend all emulsion ingredients except egg yolks and vegetable oil , together with hand blender to a smooth paste . Add the egg yolks.
  2. With motor running pour oil onto egg mix gradually until the desired consistency required.
  3. Correct seasoning.
  4. Let it down with a little water if required.


Tempura Batter

  1. Mix flours together in a bowl.
  2. Lightly mix in the cold water until a thin batter consistency is achieved (similar to double cream consistency).
  3. Allow Batter to stand until needed.
  4. Rinse samphire in cold water to remove debris, pat dry.

To Plate:

  1. Reheat sauce gently.
  2. 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.
  3. Turn up heat until pan is quite hot and place fish fillets in skin side down, press lightly on fish to stop it curling.
  4. Cook for 2-3 minutes until skin is turning golden and crispy.
  5. Carefully turn fish over and remove pan from heat, let it stand for a couple of minutes until the fish is just cooked.
  6. Meanwhile take samphire and drop into batter, remove from batter and deep fry on 180C for 1 minute until light golden, colour.
  7. Drain on paper and season.
  8. Place a splatter of emulsion on plate.
  9. Put fish in centre of plate skin side up.
  10. Add the crispy samphire and decorate with micro coriander and flowers.
  11. Put broth into a jug to serve.

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