Thai Sea Bass With Peanut Dressing Recipes

WHOLE BAKED THAI SEA BASS

Steps:

• Preheat the oven to fan 180°C / conventional 200°C / 400°F / gas mark 6.
• Wash the sea bass inside and out, and pat dry with kitchen paper.
• Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.
• Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.
• Season the fish inside and out.
• Use half of the mixture over the fish, making sure you push some into the cuts.
• Use the remainder of the mixture to fill the cavities of the fish.
• Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
• Bake for 20 minutes or until the fish is cooked and flakes easily.
• Let it rest for about 5 minutes before opening the parcel. Serve immediately.
• Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it's not edible because the woodiness of the lemongrass.

12 MINUTE STICKY ASIAN SEA BASS

Steps:

• Preheat the oven to 200c/400f
• Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
• Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
• Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
• Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
• Serve with lime slices and some boiled rice or salad.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

THAI SEA BASS WITH PEANUT DRESSING

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

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.