Lemongrass-panko crusted sea bass

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyMedium

For the Thai green curry sauce

480ml coconut milk
1 tbsp fish sauce
120ml clam juice
60ml white wine
2 kaffir lime leaves
1 tbsp garlic
2 shallots
1 stalk lemongrass
1 tbsp fresh ginger
30g green curry paste
50g brown sugar
60ml lime juice

For the gingered basmati rice

12g carrot, small dice
15g celery, small dice
30g yellow onion, small dice
1 tbsp chopped fresh ginger
200g basmati rice
720ml water
1/2 tbsp turmeric

For the stir-fried vegetables

85g courgettes, julienne
85g summer squash, julienne
15g carrots, julienne
85g red bell peppers, julienne
Oil or butter

For the lemongrass-panko crust

180g panko bread crumbs
3 kaffir lime leaves
2 tbsp dried lemongrass

For the chilli oil

4 tbsp cayenne pepper
4 tbsp paprika
240ml grapeseed oil
4 (170g) sea bass fillets
Grapeseed oil
1) Preheat oven to 180C/Gas 4.

2) For the green curry sauce, combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste in a saucepan. Reduce by a third over medium heat. Add brown sugar and lime juice. Strain through chinois.

2) For the gingered basmati rice, sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepan. Add basmati rice and toast. Add water and turmeric. Bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.

3) For the stir-fried vegetables, heat a saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.

4) For the lemongrass-panko crust, add the panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.

5) For the chilli oil, toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.

6) Preheat the oven to 200C/Gas 6.

7) Heat a cast iron skillet on medium to medium-low. Crust one side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).

8) Serve the fish with the sauce alongside the rice and vegetables.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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