Seabass on Crispy Pai Potatoes With Grilled Peppers and Caviar – Attilus Caviar
1. Prepare the lemongrass sauce. In a small bowl, mix the chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, lime juice, salt, and pepper.
Ingredients
- Seabass fillet
- Stalk of lemongrass, finely chopped
- Cloves of garlic, minced
- Tablespoon of ginger, grated
- Tablespoons of soy sauce
- Tablespoon of fish sauce
- Lime, juiced
- Salt and pepper to taste
- Medium potatoes, thinly sliced for frying
- Bell pepper (any color), sliced for grilling
- Olive oil for brushing and frying
- Royal Siberian Caviar for garnish
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