A black plate serving sea bass curry

Sea bass curry

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 40 mins

More effort

Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal735
  • fat59g
  • saturates6g
  • carbs19g
  • sugars14g
  • fibre3g
  • protein30g
  • salt6.5g
Save to My Good Food
Please sign in or register to save recipes.

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
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 tomatoes, cut into eighths
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the rempah

  • 24 dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 lemongrass stalks, white parts roughly chopped
  • 10 shallots, roughly chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2½ cm fresh turmeric, grated
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 40g shrimp paste

Method

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

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.