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Pan Seared Sea Bass

Ingredients
19
Portions
4

Method

  • 1

    Step 1

    Fillet seabass, pin bone, trim and cut into 4 equal size pieces.
  • 2

    Step 2

    Score the top of the seabass, set aside in the fridge.
  • 3

    Step 3

    On a dough hook mixer, place water and flour to begin needing.
  • 4

    Step 4

    Thermo citra leaves, lime juice the pass through muslin cloth.
  • 5

    Step 5

    Thermo chillies and pass through muslin cloth.
  • 6

    Step 6

    Add the lime and chili to the water and flour.
  • 7

    Step 7

    Sweat off onion and add in the rest of the vegetables.
  • 8

    Step 8

    Take out leave to cool then add egg white to make a raft.
  • 9

    Step 9

    Add water, soya, galangal.
  • 10

    Step 10

    Leave for 45 minutes to simmer.
  • 11

    Step 11

    Once the raft has come to the top break it and slowly ladle out the clear liquid.
  • 12

    Step 12

    Take the dough, roll and cut in to noddle shape place in pan of boiling water.
  • 13

    Step 13

    Plate as per photo.

Ingredients

19 Total
  • 1 whole sea bass
  • 120 ml water
  • 250 g 0% flour
  • 1 tsp salt
  • 5 citra lime leaves
  • 2 limes
  • 5 rec chillies
  • 2 carrots
  • 1 leek
  • 100 g mushrooms
  • 100 g wild mushrooms
  • 2 lemongrass sticks
  • 20 g ginger
  • 2 garlic cloves
  • 10 g galangal
  • 10 g fresh turmeric
  • 50 ml kikkoman ponzo citra soy sauce
  • 1 onion
  • 3 egg whites

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