Roasted sea bass with durian sambal and snake bean and pomelo salad
Here Ramael Scully serves crispy grilled sea bass with a slightly fruity and tart durian sambal, which he pairs with a crunchy, herby salad and sweet and sour tamarind and lime dressing.
Ingredients
Metric
Imperial
Durian sambal
- 30g of belacan
- 300g of red chillies
- 4 red shallots
- 2 garlic cloves
- 3 limes, juiced
- 1 tbsp of caster sugar
- 3 tbsp of frozen Musang King durian pulp, defrosted, seeds removed, mashed with a fork until smooth
- salt, to taste
Sea bass
- 2 whole sea bass, 600-800g each, scaled, head removed and butterflied
- 2 tbsp of vegetable oil
- 1 lime, plus 2 for serving
- salt, to taste
Sweet and sour dressing
- 50g of palm sugar
- 3 limes, juiced
- 1 tbsp of sambal oelek
- 2 tbsp of tamarind concentrate
- salt, to taste
Snake bean and pomelo salad
- 250g of snake beans, finely sliced
- 200g of pomelo, skin removed and picked into tear drops
- 1 handful of fresh mint leaves, picked, roughly chopped
- 1/2 bunch of Thai basil, leaves picked, roughly chopped
- 1/2 bunch of fresh coriander, leaves picked, roughly chopped
- 100g of beansprouts
- 30g of red chillies, thinly sliced
- 50g of roasted peanuts, roughly chopped
- 50g of crispy shallots
- salt, to taste
Method
First toast the belacan for the sambal. Wrap the belacan in foil and toast it in a dry pan over medium heat for a few minutes until it becomes fragrant. This step enhances the flavour of the belacan
- 30g of belacan
Rinse the red chilies and chop them coarsely. You can remove some seeds to reduce the heat if you prefer
- 300g of red chillies
Blend together the shrimp paste, red chillies, shallots, garlic, lime juice, caster sugar and salt to taste in a mortar and pestle or a food processor. It should form a wet paste. Mix the durian purée into the paste, then check the seasoning by adding more sugar, salt, lime juice or durian to taste
- 4 red shallots, peeled
- 2 garlic cloves
- 3 limes, juiced
- 1 tbsp of caster sugar
- 3 tbsp of frozen Musang King durian pulp, defrosted, seeds removed, mashed with a fork until smooth
- salt, to taste
Preheat the oven to 220°C, and line a large tray with baking paper
Spread 1–2 tablespoons of durian sambal onto the sea bass fillets on both sides, then lay the marinated sea bass skin-side up on the tray. Drizzle some vegetable oil and lime juice on the fish and sprinkle them with salt
- 2 whole sea bass, 600-800g each, scaled, head removed and butterflied
- 2 tbsp of vegetable oil
- 1 lime, plus 2 for serving
- salt, to taste
Bake the fish for 12–14 minutes, or until the fish is cooked through and sambal has turned a deep red colour
Meanwhile, in a mortar and pestle or food processor, grind or blend all the ingredients for the dressing
- 50g of palm sugar
- 3 limes, juiced
- 1 tbsp of sambal oelek
- 2 tbsp of tamarind concentrate
- salt, to taste
Rest the sea bass for 2–3 minutes
Mix together all of the ingredients for the salad and dress with the sweet and sour dressing
- 250g of snake beans, finely sliced
- 200g of pomelo, skin removed and picked into tear drops
- 1 handful of fresh mint leaves, picked, roughly chopped
- 1/2 bunch of Thai basil, leaves picked, roughly chopped
- 1/2 bunch of fresh coriander, leaves picked, roughly chopped
- 100g of beansprouts
- 30g of red chillies, thinly sliced
- 50g of roasted peanuts, roughly chopped
- 50g of crispy shallots
- salt, to taste
Before serving, carefully transfer the sea bass onto a serving plate and serve with half a lime and the salad on the side
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
