Step 1Scale and gut the seabass, rinse clean.
Step 2Remove head and fillets on both sides of fish and present bones.
Step 3Pin bone the fillets and wipe the fillets clean if required.
Step 4Clearly score the skin on both fillets, trim head end of fillet to neaten, trim off 2cm of tail end.
Step 5Cut each fillet in half on the diagonal slant, to give you 4 even portions.
Step 6For the broth. Very roughly chop the garlic and ginger.
Step 7Remove top from the chilli and cut in half lengthways.
Step 8Trim root of coriander end of stalks by 25mm and discard root , roughly chop the coriander.
Step 9Heat a small pan, add the sesame oil, and fry the garlic ,ginger , bruised lemon grass and chilli over a medium heat for 1-2 minutes without colour . Add coconut milk , chicken stock chopped coriander, lime leaf ,lime juice and zest and simmer for 15 minutes or until reduced by 1/3rd , remove from heat and infuse to allow flavours to develop.
Step 10Pass through fine strainer into a clean saucepan and correct seasoning , adding fish sauce if required. Cover sauce and keep warm.
Step 11For the curry emulsion. Blend all emulsion ingredients except egg yolks and vegetable oil , together with hand blender to a smooth paste . Add the egg yolks.
Step 12With motor running pour oil onto egg mix gradually until the desired consistency required.
Step 13Correct seasoning.
Step 14Let it down with a little water if required.
Step 15For the tempura batter. Mix flours together in a bowl.
Step 16Lightly mix in the cold water until a thin batter consistency is achieved (similar to double cream consistency).
Step 17Allow Batter to stand until needed.
Step 18Rinse samphire in cold water to remove debris, pat dry.
Step 19To plate. Reheat sauce gently.
Step 20Heat a non-stick pan with a tbpsn of oil over a medium heat, season fish fillets and lightly coat skin side with seabass spice.
Step 21Turn up heat until pan is quite hot and place fish fillets in skin side down, press lightly on fish to stop it curling.
Step 22Cook for 2-3 minutes until skin is turning golden and crispy.
Step 23Carefully turn fish over and remove pan from heat, let it stand for a couple of minutes until the fish is just cooked.
Step 24Meanwhile take samphire and drop into batter, remove from batter and deep fry on 180C for 1 minute until light golden, colour.
Step 25Drain on paper and season.
Step 26Place a splatter of emulsion on plate.
Step 27Put fish in centre of plate skin side up.
Step 28Add the crispy samphire and decorate with micro coriander and flowers.
Step 29Put broth into a jug to serve.
- 2 sea bass
- 5 g thai spice mix
- 1 red chilli
- 2 garlic cloves
- 25 g ginger
- 1/2 bunch of coriander
- 1 stick of lemon grass
- 10 ml sesame oil
- 2 lime
- 1 lime leaf
- 10 ml fish sauce
- 400 ml coconut milk
- 150 ml chicken stock
- 50 g gluten free flour
- 10 g rice flour
- 20 g samphire
- 50 g red and yellow pepper
- 1/2 tsp curry powder
- 10 ml white wine vinegar
- 1 tsp dijon mustard
- 2 egg yolks
- 4 edible flowers
- 12 micro coriander
- 150 ml vegetable oil
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