Step 1Scale and remove the fillets from the seabass, pin bone, portion and score the skin. Refrigerate.
Step 2Prepare all ingredients for the marinate – seed chilli, grate and squeeze lime, peel ginger and garlic, crush lemon grass and remove wood, add coriander stalks and blend to a paste. Spread over the flesh of the bass and marinate in fridge. Do not put marinate on the skin.
Step 3Blend coriander and olive oil with seasoning to create a bright green dressing.
Step 4Bring vinegar, water and sugar to the boil to make a pickling liquor, chill quickly. Cover red chard leaves and refrigerate.
Step 5Blend mint leaf and mix with skinned goats cheese and yoghurt. Ensure a thick consistency.
Step 6Papaya dice.
Step 7Blanche, dry off then deep fry the noodles to make crisp nests, dust with cumin salt.
Step 8Pan fry the bass fillets, ensure the oil is sizzling and seasoned. Turn once.
Step 9To serve, wipe the marinate from the flesh of the bass and quickly pan fry, ensure crisp skin, allow to rest.
Step 10Assemble the noodles, curd, papaya and chard, place the bass on top of the noodles and dress with the coriander oil and nasturtium leaf.
- 4 100g Seabass
- 1 Lime
- 1 Red Chilli
- Coriander Stalks
- Cumin Spice
- Goats Cheese
- Olive Oil
- White Wine Vinegar
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