Thai-Style Crispy Sea Bass

Savor the vibrant flavors of Thailand with this Thai-Style Crispy Sea Bass, featuring tender fish infused with aromatic red curry paste and fresh herbs. Ideal for a special occasion or a weeknight dinner that feels extraordinary.

• 4 spring onions
• ½ bunch fresh coriander
• 2 x 300g whole sea bass
• 2 tablespoons Thai red curry paste
• 1 lime

Method

1. 1

   Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.

2. 2

   Place a large non-stick frying pan on a medium-high heat. With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.

3. 3

   Pack the coriander stalks in the hot pan with 1 tablespoon of olive oil. Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).

4. 4

   Drain and shake off the spring onions and coriander and pile on to your plates. Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves for squeezing over.