Posted on: August 3, 2021

Recipe – Crispy Thai fried Seabass

Guest post from Jack Munn @Umami_Jam

Number two of the seasonal @pesky_fish series is this whole crispy Thai fried seabass with coconut rice. Slightly more complex than the last recipe but not too hard, give it a go!


Serves: 2 people

Difficulty: Moderate

Prep Time: 2hrs 15 min

Cook Time: 20 min

Total Time: 2hrs 35 min


Ingredients

1-1.5kg whole seabass
50g whole flour
50g corn flour
1 litre vegetable oil

For the marinade:
4 garlic cloves, chopped
2 thumbs ginger, chopped
1 spring onion, chopped
1 red chilli, chopped
1 lemongrass stalk, chopped
30ml fish sauce
20ml light soy
10ml dark soy
Juice of 1 lime

For the rice:
Veg oil
1 thumb ginger finely chopped
1 red chilli chopped
1 spring onion chopped
250g jasmine rice, washed
200ml coconut milk
400ml water


Method

1. Combine the marinade ingredients together and boil for 5 minutes. Leave to cool.

2. Set aside 1/4 of the marinade. Score the sides of the bass and brush the remaining marinade over the fish and inside the cavity. Season generously with salt and pepper. Leave to marinade in the fridge for a couple of hours.

3. For the rice, stir fry the fresh ingredients in a splash of veg oil until soft. Add the rice and stir together before adding the coconut milk and water. Bring to a boil, cover, and simmer on a low heat for 10-12 minutes.

4. Whilst the rice is cooking, prepare and cook the seabass. Mix together the corn flour and whole flour in a large tray. Place your marinated fish in and coat lightly with the flour mixture.

5. Place a hob-safe roasting tray over high heat and fill with veg oil to around 1.5 inches deep. Once the oil is hot and shimmering, carefully lay the bass into the pan. Fry for 5 minutes on each side, whilst ladling over hot oil (watch the video in this post to see this in action).

6. To serve, place the fried fish over a bed of coconut rice. Pour some of the marinade into a small dipping bowl, and the rest over the top of the fish. Garnish with coriander and serve. The meat will pull away from the bone with ease.