STEAMED THAI-STYLE SEA BASS AND RICE
This steamed sea bass is a joy - those delicate Thai flavours, the fluffy fish... beautiful
Provided by Jamie Oliver
Categories Mains Cook with Jamie Asian Sea bass Baking
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6. In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.
- Cook your rice in salted, boiling water until it's just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between your plates with a wedge of lime.
Nutrition Facts : Calories 649 calories, Fat 13.1 g fat, SaturatedFat 6.2 g saturated fat, Protein 43.8 g protein, Carbohydrate 87.3 g carbohydrate, Sugar 6.3 g sugar, Sodium 2.55 g salt, Fiber 1.3 g fibre
THAI CRUNCH SALAD WITH PEANUT DRESSING
Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
THAI SEA BASS WITH PEANUT DRESSING
Crisp sea bass served with fresh, fragrant Thai flavours and a rich, spicy peanut dressing.
Provided by Matt Tebbutt
Categories Main course
Yield Serves 4
Number Of Ingredients 30
Steps:
- To make the peanut dressing, place the ingredients in a blender and blitz to combine. Taste and season with salt and pepper.
- To make the aubergines and mushrooms, heat the oil in a frying pan and stir-fry the aubergines and mushrooms until softened. Season with salt and pepper and keep warm.
- To make the sea bass, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Dust the sea bass in the cornflour and deep-fry for 6-8 minutes, until cooked through and golden-brown.
- Meanwhile, place the liquor ingredients in a small saucepan and warm through. Pour the warm liquor over the hot sea bass and sprinkle over the garnishes.
- Serve the fish, aubergine and mushrooms with the peanut dressing.
SEA BASS THAI STYLE
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
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.
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