Malaysian Sea Bass
Malaysian Sea Bass



  • 60ml sunflower oil
  • 1 tbsp grated ginger
  • 20 coriander leaves
  • 4 sea bass (or other white fish) fillets
  • 4 tbsp tamarind paste
  • 1 tbsp sugar
  • 2 large tomatoes, cut into 8
  • For the Curry Paste
  • 24 dried chillies
  • 3 lemongrass stalks, roughly chopped
  • 10 shallots, chopped
  • 2.5cm piece of turmeric, grated
  • 40g shrimp paste
  • Pop all of the curry paste ingredients into a food processor and blitz. Heat the oil in a saucepan and add the curry paste, cooking over a low heat for a few mins. Add the ginger and coriander leaves, and stir. Add the sugar, tamarind, 1 tbsp of salt and about 300ml of water, and the tomatoes, and cook for 5 mins.
  • Place the fish fillets in a baking dish, and pour over about ¼ of your sauce. Place the dish in a large roasting tin, pour boiling water into the tin, and cover. Allow the fish to steam for 10 mins or until cooked, then serve the fillets on a plate topped with the remaining sauce and a sprinkling of coriander.
40 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box