THAI SEA BASS
Pan-seared until crispy, this sea bass sits on top of a Thai coconut curry with vegetables for a light dinner that's dairy free, paleo, gluten free, and aip.
Provided by Chef Sara Furcini
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, warm 3 tbsp oil over medium heat. Season the fillet front to back with salt and pepper. When the oil is shimmering, cook the fish skin-side down without moving for 4 minutes to get a nice crisp skin. Lower the heat a bit if you see smoke. Flip and cook the other side for 2-4 minutes or until fully cooked. Remove and rest on a plate (skin-side up).
- Return the skillet to the heat, saute the shallot and ginger with a pinch of salt, stirring constantly for 10 seconds. Add the bok choy, carrots, and kaffir lime leaves and sauté over medium low heat for 1 minute.
- Add coconut milk, raise heat a bit to medium to simmer for 5 minutes. Portion the broth and vegetables into bowls and top with the fish (skin-side up). Season with red pepper flakes or fresh chili pepper if you want a little spiciness to cut through the richness of the broth.
Nutrition Facts : Calories 429 kcal, Carbohydrate 15 g, Protein 29 g, Fat 31 g, SaturatedFat 20 g, Cholesterol 91 mg, Sodium 621 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
THAI-STYLE CRISPY SEA BASS
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
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
DEEP FRIED SEA BASS
I like this recipe because its quick and simple. I found it on a web search at "The Recipe Box" web site. My preferrence is spicier so I added several ingredients.
Provided by Denahue
Categories Bass
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Into a deep-fryer, preheat frying oil to 375°F [190°C].
- Into a bowl, mix together flour, salt, both peppers, Essence, and baking powder.
- Coat fish fillets with mixture, reserving remaining mixture.
- Lightly beat eggs; beat in milk and oil.
- Mix in remaining reserved flour mixture; beat until smooth.
- Dip fish into mixture.
- Deep-fry fish fillets until crunchy and golden brown.
- Drain onto paper toweling.
Nutrition Facts : Calories 251.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 150.8, Sodium 1445.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.1, Protein 38
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
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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