Malaysian Sea Bass

Good Pair Days (Roos Michels) -
  • 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