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Poached thai-style sea bass

Poached thai-style sea bass - a handy everyday recipe, easy to do, healthy and fresh, whenever you see a nice piece of sea bass in the shop. It takes less than ten minutes. All of the flavourings are optional really but most of them can be kept in your store cupboard.

These amounts are to serve one.

  • 1 fillet of sea bass
  • 1 portion dried noodles
  • Flavourings:
    • 2 spring onions
    • 1 lemongrass stalk
    • 1/2 a chilli
    • a piece of root ginger (maybe 2 cm cubed?)
    • 1 or 2 lime leaves
    • a dash of fish sauce (or if you don't have that then a dash of light soy sauce or worcestershire sauce will add a bit of depth to compensate)
  • to serve: a small amount of fresh coriander or parsley

Boil a kettle.

Meanwhile chop things up: the spring onions into ~1mm slices, the chilli into ~1mm slices, the root ginger into fine slices, and chop the parsley. Don't chop the lemongrass, but bruise it (bash it with the heel of the knife a bit). Don't chop the lime leaves.

Put all the flavourings (not the coriander/parsley) into a pan with a small-soup-portion of boiled water and bring it to the boil. Add the noodles, then add the seabass so it sits on top of them (it should still be submerged though). No need to stir anything.

Turn the heat right down and put a lid on. Let it poach for about 5 minutes.

At the end, ladle the whole lot into a soup dish, ideally keeping the fish in one piece sitting on top. Sprinkle the coriander/parsley on.

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