Panang Sea Bass
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
60 ml Thai coconut milk
1 teaspoon Oyster sauce
3/4 teaspoon Sugar
1/4 teaspoon Lemon juice
3 leaf Kaffir lime leaf-shredded
8 leaf Thai sweet basil
1 liter Vegetable oil
-In the medium saucepan, heat the vegetable oil on the hob. Otherwise, heat the deep fat fryer, both at 180 Celsius.
-Use the 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 to absorb the excess oil.
-In the same frying pan, fry the Thai Sweet Basil leaves until they turn crispy and drain the excess oil and put on the kitchen towel.
-In the small saucepan, heat the 2 tablespoons of the vegetable oil. Add Panang paste and cook until the herbs infused which usually takes 2-3 minutes.
-Add 60 ml of Thai coconut milk and cook for 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 thicken. Drizzle the lemon juice then quickly fold the sauce.
-Place the fish fillets on the serving plate. Drizzle the fillets with the seasoned Panang sauce. Garnish with crispy Thai sweet basil, fresh peppercorn, and sliced red chili.
– It is wise to use a good high-quality Thai product. I used Lotus Panang Curry Paste for the 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.