Crispy Skinned Sea Bass with Thai Tamarind-Mint Salsa
For this fish dish we’ve used a low and slow pan frying technique to achieve a crisp golden skin, serving it with a tart Thai Tamarind-Mint salsa and a scattering of roasted peanuts!
// Get ready to cook:
1. To make salsa, add mint and coriander to a bowl. Add Sweet Tamarind Sauce and squeeze over lime juice; toss well and set aside.
2. Add 1 Tbsp oil to a non-stick pan; swirl to evenly coat. Place the fillets skin side down in the cold pan.
3. Place pan on stove and turn to medium heat. Let the fillets gradually heat up and cook for 4 mins. Use a spatula to gently press the fillets so the skins are flat on the pan. Cook for a further 8-10 mins (depending on thickness of the fillet) until skin is crisp and meat mainly opaque. Flip over and cook for a further 1 min or until fully cooked.
4. To serve, spoon salsa on a plate, rest fillet (skin side up) on top and scatter peanuts. Serve immediately.
2 Boneless Sea Bass Fillets
4 Tbsp (60g) Thai Sweet Tamarind Sauce
10g Fresh Mint, Hard Stems Removed and Roughly Chopped
10g Fresh Coriander, Roughly Chopped
20g Roasted Peanuts, Crushed
Tortoise and Hare
To achieve a crispy skin, lower heat over a longer period of time is what this technique is all about. It’s the same principle as crispy bacon. Instead of hot and fast like the hare, go low and slow like the tortoise.
Share this recipe with other Foodies
Thai Sweet Tamarind
Thai Sweet Tamarind is all about our travels in the street food paradise that is Bangkok. From the flaming wok pad thai noodles to charred moo ping pork skewers and spicy and tart mango salads, our backpacker bellies have always been overindulged and bursting in Thailand!
About this dish:
Cooking Equipment: Non-Stick Frying Pan.
Make It Your Own: Swap sea bass for salmon or switch out peanuts for toasted sunflower or pumpkin seeds. The world is your oyster!