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Ingredients
- Serves 2 people
For the fish:
Two 180g sea bass fillets
1 stalk lemongrass, sliced thin
½ tsp chilli flakes
1 tsp coriander, chopped
1 tsp fresh lime juice
¼ tsp salt
1 tsp olive oil
For the green curry:
200ml coconut milk
1 tbsp olive oil
5 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tbsp Thai green curry paste
½ tsp fresh turmeric, minced
½ tsp ginger, minced
1 stalk lemongrass, minced
4 Kaffir lime leaves, julienned
6 Thai basil leaves, julienned
2 tsp fish sauce
2 tsp coconut sugar
For the vegetables:
50g young corn, whole or halved
50g Thai eggplant, quartered
50g long beans, in 3cm slices
50g cherry tomatoes, halved
50g frozen peas
Roasted Chili Lime Sea Bass with Coconut Green Curry
Crisp-skinned, lemongrass-scented sea bass fillet, on a bed of green curry filled with vegetables – what’s not to love? This modern, low-carb assembly inspired by Thai green curry is bound to impress and is easy to whip up for weekend dinner dates or a fulfilling weekday lunch. If you don’t have sea bass, simply swap them out for your choice of fish, like salmon or cod for an equally tasty meal rich in omega-3.
- Medium
- 10 min
- 15 min
- 10 min
- 3 steps
- 24 Ingredients
- Medium
- 3 steps
- 24 Ingredients
- 10 min
- 15 min
- 10 min
Instructions
-
Marinate the fish
- Mix together the lemongrass, chili flakes, coriander, lime juice and salt in a bowl.
- Rub the fish with the marinade and allow to sit for 10 minutes.
-
Cook the fish
- Heat 1 teaspoon of olive oil on high heat in a non-stick pan, then place the seabass on, skin-down.
- Allow the skin to crisp up, about 4 minutes, then flip and continue cooking for 2 minutes, then remove from heat.
-
Make the green curry
- In the same pan, add the remaining olive oil over medium heat, then the shallots, garlic, turmeric, ginger, lemongrass and green curry paste.
- Sauté until fragrant – about 4-5 minutes.
- Add the coconut milk, fish sauce and coconut sugar.
- Allow to simmer then add the vegetables, cooking for 3 minutes.
- Add the kaffir lime leaves and basil to finish.
Plate and Serve!
To serve, place the green curry and vegetables on your serving dish, and top with the pan-roasted sea bass.
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Ingredients
- Serves 2 people
-
For the fish:
Two 180g sea bass fillets
1 stalk lemongrass, sliced thin
½ tsp chilli flakes
1 tsp coriander, chopped
1 tsp fresh lime juice
¼ tsp salt
1 tsp olive oil
-
For the green curry:
200ml coconut milk
1 tbsp olive oil
5 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tbsp Thai green curry paste
½ tsp fresh turmeric, minced
½ tsp ginger, minced
1 stalk lemongrass, minced
4 Kaffir lime leaves, julienned
6 Thai basil leaves, julienned
2 tsp fish sauce
2 tsp coconut sugar
-
For the vegetables:
50g young corn, whole or halved
50g Thai eggplant, quartered
50g long beans, in 3cm slices
50g cherry tomatoes, halved
50g frozen peas
Nutrition
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