5 Ingredients – Quick & Easy Food
By Jamie Oliver
Thai-style crispy sea bass
With fresh & zingy lime, coriander & spring onions
19 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
4 spring onions
½ a bunch of fresh coriander (15g)
2 x 300g whole sea bass, scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime
Method
- 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.
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