Kick his ass, Sea bass…Thai style

  • Recipe(s):Steamed Thai-style sea bass and rice (page 229)
  • Prep: Easy/Moderate
  • Taste: Very Good

I have been waiting to write the title to this blog ever since I saw the recipe in the book. Such a classic line from such a classic movie (thank you, Dumb and Dumber). This is a fitting title to tonight’s meal as the sea bass definitely kicked some ass.

The prep was easy, bordering on moderate. The Kitchen Ninja (blender) did most of the work but it was still a bit of a time consuming process. Part of the prep involves parboiling rice, which is where most of the prep time was added. Aside from this part of the process there is nothing much that needs to be done except for chopping some green onions, cilantro and red chilli (don’t touch your eyes!).

The dish is supposed to cook in the oven for 15 minutes but it might take longer. I ended up having to cook it for 20 minutes so that all of the liquid was absorbed by the rice. The time could vary depending on the size of the dish you use. I used a fairly small dish, meaning the layer of rice was thicker. This makes it harder for the rice to absorb all of the liquid. No harm was done to the fish or snap peas so I was not too concerned with the extra time.

This dish was very good. I happen to really enjoy South East Asian flavours, which this dish provided a tonne of. When I was prepping the dish I knew that I was going to like it. The mixture of ingredients was so classic. The soya sauce added the saltiness, the ginger and garlic added a bit of earthy spice, the red pepper brought in a touch of heat, the coconut milk mellowed everything out and the cilantro brought the freshness. The best part of using these ingredients is that they work so well together that not one of them stands out above the other.

Having a well balanced sauce was perfect for the sea bass. I never had sea bass before and was pleasantly surprised with it. It was similar to a Talapia or Snapper but had a bit more meatiness to it, which stood up well to the cooking process. It did not flake apart like some other fish would. It doesn’t have a tonne of flavour, which was good because you want the freshness of the sauce to be the star, well at least that is what I wanted.

This dish would rank high on the flavour to effort scale and I would definitely make it again. You could easily substitute chicken or prawns instead of fish but I would recommend trying it with the sea bass first. It might just kick your ass as well…

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