How To Prepare Thai Style Crispy Sea Bass, Lime, Coriander & Spring Onions? 😍😍🌈🌈

Enjoy the flavours of tender sea bass fillets, infused with spicy Thai red curry paste and complemented by fresh onions and coriander. A zesty finishing touch of lime adds a burst of citrusy goodness to this delightful dish.

Product(s):
Ocean Catch Holland Seabass Fillets Boneless and Skin-On

Preparation Time: 10 mins Cooking Time: 20 mins Serving: 2

Ingredients:

• 2 sea bass fillets
• 4 spring onions
• 1/2 bunch of fresh coriander (15g)
• 2 tablespoons Thai red curry paste
• 1 lime

Instructions:

1. Trim and halve the spring onions, then finely shred them lengthways. Place them in a bowl of ice-cold water to crisp up. Pick the coriander leaves, and set aside the stalks.
2. Heat a large non-stick frying pan over medium-high heat.
3. With a sharp knife, score the sea bass skin at 2cm intervals. Rub the Thai red curry paste all over the sea bass fillets, inside and out, ensuring it gets into all the cracks and crevices.
4. Stuff the coriander stalks into the cavities of the sea bass fillets. Season them with sea salt and black pepper.
5. Add 1 tablespoon of olive oil to the hot frying pan. Place the sea bass fillets in the pan and cook for 3 to 4 minutes per side, or until the skin is dark golden and the fish is cooked through. Cooking time may vary depending on the thickness of your fish.
6. Drain the spring onions and coriander, shaking off any excess water. Arrange them on plates.
7. Place the cooked sea bass fillets on top of the spring onions and coriander. Spoon over any spicy oil from the pan.
8. Finely grate the zest of the lime over the dish. Serve with lime halves for squeezing over.

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