Malaysian Sea Bass

Date: 04-02-2022

Ingredients

• 60ml oil
• 1 tbsp  grated fresh ginger
• Handful of coriander leaves, roughly chopped plus extra to serve
• 4 sea bass fillets
• 4 tbsp tamarind paste
• 1 tbsp sugar
• 3 tomatoes  cut into eighths
• For the curry paste
• 12 dried chillies
• 3 lemongrass stalks, white parts roughly chopped or 3tsp pulp
• 10 shallots, roughly chopped
• 2tsp turmeric
• 40g shrimp paste

 

1. Put all the ingredients for the curry paste in a food processor and blend until everything is very finely chopped and more like a paste. Set aside.

2. Heat the oil in a medium saucepan. Add the curry paste and cook over a low heat until a layer of red oil separates out on top. Add the ginger and coriander leaves and stir, and cook for 5-8 mins.

3. Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, and add the tomatoes.

4. Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more coriander leaves.