This was a delicious Friday night feast and oh so simple! Serve with some roast new potatoes.
Wine Suggestion: Although not a regular choice we had a Pinot Grigio by Bonotto delle Tezze in our fridge and it was a pleasant surprise in how well it went with this dish. However, we shouldn’t have been surprised as it has all the elements you’d need to look out for: round and generous fruit to work with the spice, and a freshness and texture despite having moderate acidity.
Thai-style crispy sea bass – serves 2
- 4 scallions
- ½ a bunch of coriander – about 15g
- 2 x 300g whole sea bass, scaled, gutted & trimmed
- 2 tbsp Thai red curry paste
- 1 lime
Trim and halve the scallions, then finely shred lengthways and put into a bowl of ice-cold water to crisp up. Pick in the coriander leaves and reserve the stalks.
Score the sea bass at 2cm intervals, then rub all over with the curry paste including inside the cavity. Put the coriander stalks into the cavities and season with salt and pepper.
Put a large non-stick frying pan over a medium-heat. When the pan is hot add a tbsp of oil and cook the fish for 3 to 4 minutes per side or until dark golden and cooked through.
Drain and shake the water off the scallions & coriander then pile onto two plates. Place the sea bass on top and spoon over any spicy oil from the pan. Finely grate over the lime zest and squeeze over some juice to serve.
(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)
Couldn’t get decent Bass so have bought Seabream. Will try the recipe tonight accompanied with a sweetcorn salsa.
Sounds good to us!