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Sea bass curry

A black plate serving sea bass curry

Sea bass curry

Name: Sea bass curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 60ml oil; 1 torch ginger flower finely chopped, or 1 tbsp torch ginger paste or grated ginger (optional); 20 Vietnamese mint (hot mint) or coriander leaves, plus extra to serve; 4 sea bass fillets, plus 1 fish carcass tied in a muslin bag; 4 tbsp tamarind concentrate; 1 tbsp sugar; 3 tomatoes cut into eighths; 24 dried chillies; 3 lemongrass stalks white parts roughly chopped; 10 shallots roughly chopped; 2.5cm fresh turmeric grated; 40g shrimp paste

Izlinda Baharom

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Serves 4

More effort

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.1 ratingRate

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Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

60ml oil
1 torch ginger flower

finely chopped, or 1 tbsp torch ginger paste or grated ginger (optional)
20 Vietnamese mint

(hot mint) or coriander leaves, plus extra to serve
4 sea bass

fillets, plus 1 fish carcass tied in a muslin bag
4 tbsp tamarind

concentrate
1 tbsp sugar
3 tomatoes

cut into eighths

For the rempah

24 dried chillies
3 lemongrass stalks

white parts roughly chopped
10 shallots

roughly chopped
2.5cm fresh turmeric

grated
40g shrimp paste

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Nutrition: Per serving

kcal735
fat59g
saturates6g
carbs19g
sugars14g
fibre3g
protein30g
salt6.5g

Method

step 1

Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
step 2

Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
step 3

Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
step 4

Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.

Recipe from Good Food magazine, August 2017

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A star rating of 4 out of 5.1 rating

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