Thai sea bass and vegetables Recipe

 Heat the oven to 180°C

To give the rice some extra flavour crush 2 lemongrass and cut in 3 parts . Bring water to the boil and add the lemongrass, 1 cm fresh ginger and 3 kafir lime leaves. Simmer for 10 mins. Then add a 100g bag Basmati rice and boil another 10 mins.

Drain.

For the Thai sauce peel and hack an onion, sweat the pieces in olive oil. Hack another pair of lemongrass and add to the onions, with 2 kafir leaves, a 3 cm piece of ginger, 1 finely cut chili pepper and 5 sliced white mushrooms. After 5 mins add  1 tbsp green curry paste.

5 mins later add 300 ml coconut milk and 200 ml chicken stock. 

Simmer for 15 mins, then pass through a sieve.

Whisk a tbsp butter into the jus and add the juice of a lime and a tbsp rice vinegar and whip up a froth with the stick blender 

Toast 2 tbsp hacked salted peanuts in a dry pan, then add 2 tbsp (green) wasabi sesame seeds.

Blanch the white of 6 spring onions briefly in boiling water

Slice a ripe avocado into cubes, sprinkle with olive oil, sea salt and the zest of lime.

Panfry 2 filets of sea bass in olive oil, skin side down. Turn the fish, then put the pan in the oven for 3 mins.

Halve 2 Little Gems lengthwise and panfry in olive oil, add the spring onion (I added some leftover baby paksoi and spinach leaves as well), season with pepper and salt.

Start plating with the salad, spring onions and avocado. Sprinkle the peanut/sesame mix over the veggies.

Fish on the side with the sauce. Serve the rice as a side dish.

(Here the video with Thierry Theys cooking, in Flemish)

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Thai sea bass and vegetables Recipe

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Thai sea bass and vegetables Recipe https://sweetteabiscuits.blogspot.com/2021/05/thai-sea-bass-and-vegetables-recipe.html