PANANG SEA BASS
PANANG SEABASS
Panang Sea Bass
Serving: 1
Ingredients for crispy batter
100 gram Self-raising flour
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1/4 teaspoon Sugar
Ingredients for the rest:
2 fillet Seabass – deboned
1 tablespoon Panang curry paste
60ml Thai coconut milk
1 teaspoon Oyster sauce
3/4 teaspoon Sugar
1/4 teaspoon Lemon juice
3 leaves Kaffir lime leaf – shredded
8 leaves Thai sweet basil
1 liter Vegetable oil
Method
-In a medium saucepan, heat the vegetable oil on the hob. Otherwise, heat a deep fat fryer, both at 180 Celsius.
-Use a kitchen roll to absorb the moisture on the sea bass fillets.
-Sieve all the batter ingredients together and cover the fillets with the dry batter mixture.
-Fry the fish fillets until they turn crispy and golden brown in color. Mine took 4 minutes. Remove the cooked fillets and rest on the kitchen towel to absorb the excess oil.
-In the same frying pan, fry the Thai sweet basil leaves and kaffir lime leaf until they turn crispy then drain the excess oil and put on the kitchen towel.
-In a small saucepan heat 2 tablespoons of the vegetable oil. Add Panang paste and cook until the herbs are infused which usually takes 2-3 minutes.
-Add 60ml of Thai coconut milk and cook for a further 3-4 minutes.
-Add the sugar and oyster sauce. Keep stirring to reduce the sauce down until the oil separates from the paste and thickens. Drizzle the lemon juice then quickly fold the sauce.
-Place the fish fillets on a serving plate. Drizzle the fillets with the seasoned Panang sauce. Garnish with crispy Thai sweet basil, fresh peppercorn and sliced red chilli.
Tips:
– It is wise to use high-quality Thai products. I used Lotus Panang Curry Paste for this elegant dish.
-I can’t stress enough that you will need good Thai coconut milk and basic Thai ingredients that can’t be replaced by products from another country. Click here to see why Thai Kitchen Staples.
