Thai Sea Bass With Peanut Dressing Recipes

THAI SEA BASS WITH PEANUT DRESSING

Thai sea bass with peanut dressing image

Crisp sea bass served with fresh, fragrant Thai flavours and a rich, spicy peanut dressing.

Provided by Matt Tebbutt

Yield Serves 4

Number Of Ingredients 30

Ingredients

150g/5½oz crunchy peanut butter
1 lime, juice only
1 tsp rice wine vinegar
1 tsp sesame oil
4 tbsp coconut milk
1 tsp sriracha sauce
1 garlic clove, crushed
2cm/1in fresh root ginger, grated
salt and freshly ground black pepper
2 tbsp vegetable oil
1 aubergine, diced
1 handful shitake and oyster mushrooms, roughly chopped
salt and freshly ground black pepper
vegetable oil, for deep-frying
1kg/2lb 4oz sea bass, skin scored
50g/1¾oz cornflour
2 tbsp Thai fish sauce
3 tbsp palm sugar
3 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp Chinese rice wine
2cm/1in piece galangal, grated
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
2 lemongrass sticks, finely chopped
3 lime leaves, shredded
2 limes, juice only
3 garlic cloves, thinly sliced
1 red chilli, finely chopped
100g/3½oz toasted peanuts, roughly chopped

Steps:

To make the peanut dressing, place the ingredients in a blender and blitz to combine. Taste and season with salt and pepper.
To make the aubergines and mushrooms, heat the oil in a frying pan and stir-fry the aubergines and mushrooms until softened. Season with salt and pepper and keep warm.
To make the sea bass, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Dust the sea bass in the cornflour and deep-fry for 6-8 minutes, until cooked through and golden-brown.
Meanwhile, place the liquor ingredients in a small saucepan and warm through. Pour the warm liquor over the hot sea bass and sprinkle over the garnishes.
Serve the fish, aubergine and mushrooms with the peanut dressing.

SEA BASS THAI STYLE

Sea Bass Thai Style image

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

Ingredients

2 (150 g) sea bass fillets
1 bunch fresh coriander, chopped (cilantro)
1 teaspoon fresh ginger, chopped
1 orange, juice of
1 lemon, juice of
2 tablespoons light soy sauce
1 bunch spring onion, chopped
2 teaspoons Thai fish sauce
2 tablespoons rice wine vinegar
1 red chile, chopped
1 teaspoon sweet chili sauce

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.

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