Sea Bass Thai Style Recipes

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THAI-STYLE CRISPY SEA BASS



Thai-style crispy sea bass image

Provided by Jamie Oliver

Categories     Healthy fish recipes     Seafood     Dinner for two     Romantic meals     Sea bass     Fruit

Time 19m

Yield 2

Number Of Ingredients 5

4 spring onions
½ a bunch of fresh coriander, (15g)
2 x 300 g whole sea bass, scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Steps:

  • Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
  • Place a large non-stick frying pan on a medium-high heat.
  • With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
  • Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
  • Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
  • Drain and shake off the spring onions and coriander and pile on to your plates.
  • Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

Nutrition Facts : Calories 410 calories, Fat 28.1 g fat, SaturatedFat 4.8 g saturated fat, Protein 37.4 g protein, Carbohydrate 2.1 g carbohydrate, Sugar 1.2 g sugar, Sodium 1.5 g salt, Fiber 0.2 g fibre

THAI-STYLE SEA BASS



Thai-Style Sea Bass image

Grill sea bass and marinated with a light Thai sauce on hot cooked rice noodles.

Provided by BHG Test Kitchen

Time 1h29m

Number Of Ingredients 11

4 5-6 ounce fresh or frozen skinless sea bass fillets
0.25 teaspoon salt
0.5 cup lime juice
2 tablespoon fish sauce or soy sauce
1 tablespoon toasted sesame oil
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon grated fresh ginger
0.25 teaspoon crushed red pepper
2 cup hot cooked rice noodles or rice
Snipped fresh cilantro (optional)

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish; sprinkle with salt. Place fish in a resealable plastic bag set in a shallow dish.
  • For marinade, in a small bowl combine next seven ingredients (through crushed red pepper). Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinate in the refrigerator 1 hour, turning bag occasionally. Cover and chill remaining marinade until ready to serve.
  • Drain fish, discarding marinade. Grease grill rack. Grill fish, uncovered, over medium heat 4 to 6 minutes per 1/2-inch thickness or just until fish flakes, turning once.
  • To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with cilantro.

Nutrition Facts : Calories 270 kcal, Carbohydrate 26 g, Cholesterol 58 mg, Protein 28 g, SaturatedFat 1 g, Sodium 781 mg, Sugar 1 g, Fat 6 g, UnsaturatedFat 4 g

SEA BASS EN PAPILLOTE WITH THAI FLAVOURS



Sea bass en papillote with Thai flavours image

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Provided by Mat Follas

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

2 small seabass , scaled and gutted
12 new potatoes , cleaned
small knob salted butter
coriander leaves, to serve
2 lemongrass stalks
100g chunk fresh ginger
3 garlic cloves
3 small red chillies , finely chopped
zest and juice 1 lime , plus extra wedges to serve, if you like

Steps:

  • Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
  • Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
  • While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
  • Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Nutrition Facts : Calories 361 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

SEA BASS THAI STYLE



Sea Bass Thai Style image

From The Tanner Brothers. Serve with stir-fried vegetables such as carrots, peppers,spring onions, pak choy, bean sprouts and fennel and a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper).

Provided by AmandaInOz

Categories     Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 (150 g) sea bass fillets
1 bunch fresh coriander, chopped (cilantro)
1 teaspoon fresh ginger, chopped
1 orange, juice of
1 lemon, juice of
2 tablespoons light soy sauce
1 bunch spring onion, chopped
2 teaspoons Thai fish sauce
2 tablespoons rice wine vinegar
1 red chile, chopped
1 teaspoon sweet chili sauce

Steps:

  • Apart from the sea bass, mix all the other ingredients together.
  • Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
  • Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
  • Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
  • Remove from the pan, tear open bag and serve.

THAI-STYLE BAKED SEABASS WITH BOK CHOI AND RICE NOODLE SALAD



Thai-style baked seabass with bok choi and rice noodle salad image

A simple yet impressive dish for your guests to discover at the table as they unwrap this parcel of sea bass infused with Thai flavours. The secret is all in the prep and the oven takes care of the rest.

Provided by Donal Skehan

Categories     Main course

Yield Serves 4

Number Of Ingredients 20

5cm/2in fresh ginger, peeled and very finely chopped
2 garlic cloves, crushed
1 lime, juice only
3 tbsp Thai fish sauce (nam pla)
4 baby bok choi, shredded
1 large sea bass, gutted and cleaned
6 spring onions, finely chopped
1 red chilli, seeds removed, thinly sliced
250g/9oz rice vermicelli noodles
3 Baby Gem lettuce, leaves separated
2 large carrots, thinly sliced
½ cucumber, peeled lengthways into ribbons
6 spring onions, trimmed and finely chopped
60g/2¼oz salted roasted peanuts, roughly chopped
large handful coriander, mint and basil leaves
1 lime, juice only
1 tbsp caster sugar
3 tbsp Thai fish sauce (nam pla)
1 red chilli, seeds removed, thinly sliced
1 garlic clove, finely chopped

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce.
  • Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes.
  • For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside.
  • For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine.
  • Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside.

GRILLED SEA BASS WITH THAI CHILI SAUCE



Grilled Sea Bass with Thai Chili Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

2 cups fresh lime juice
1/2 cup Thai fish sauce
1/4 cup minced garlic
1/2 cup Thai bird chiles, seeded and minced
2 tablespoons grated ginger
1/4 cup sesame oil
1/4 cup sugar
6 (5-ounce) sea bass fillets

Steps:

  • In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 33m

Yield 2

Number Of Ingredients 7

1 pound whole sea bass - cleaned, rinsed, and patted dry
salt to taste
5 spring onions, thinly sliced
¼ cup peeled and thinly sliced ginger
¼ cup soy sauce
¼ cup chile oil
1 tablespoon white sugar

Steps:

  • Season sea bass with salt.
  • Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
  • Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
  • Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g

THAI GRILLED SEA BASS - PLA PAO



Thai Grilled Sea Bass - Pla Pao image

Chilean Sea Bass: which is not truly Sea Bass, but who cares? It is one of the most tasty types of fish you can buy. And definitely tasty, done in the Thai style.

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 lb chilean sea bass fillet
1/2 cup plain nonfat yogurt
1/2 teaspoon coconut extract
3/4 teaspoon red curry paste
2 cloves garlic, minced
1 lime, zest of
1/4 lime, juice of
2 tablespoons chopped cilantro
1 tablespoon minced lemongrass
3 Thai red chili peppers, stemmed and minced
1 teaspoon fish sauce
1/2 teaspoon ponzu sauce (light soy sauce ok)

Steps:

  • Combine all ingredients except Sea Bass to form marinade.
  • Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
  • Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
  • Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
  • Good table condiments include lime wedges and chile sauce (sambal oelek).

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