Indonesian Style Sea Bass
This Indonesian Style Sea Bass from Peter Lloyd is beautiful. Its success lies in the creation of the paste that the fish is marinaded in.
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Cooking tools:
- Grill
- Cocktail stick
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Kitchen scale
- Skillet
- Mixing bowl
- Airtight container
- Measuring spoon
- Measuring cup
- Spoon
- Peeler
- Plate
Ingredients
- 2 sea bass fillets scaled/pinned 170g each
- 1 banana leaf
- 2 kaffir lime leaves
- ½ Lemongrass Stalk
- Coriander cress
- Sea Salt
- 2 cocktail sticks
- 3 baby carrots, cleaned and halved
- 1 inch cucumber, deseeded and sliced
- 1 garlic clove, peeled and sliced
- 1 red chilli, sliced
- 1 green chilli, sliced
- 100ml rice vinegar
- 50g caster sugar
- 3 long red chillies deseeded
- 1 plum tomato
- 50g shallot, peeled
- 50g garlic, peeled
- 25g ginger, peeled
- 50g candle nut, fried
- 50g lemongrass
- 25g galangal, peeled
- 20g turmeric, peeled
- 1tsp Tamarind Pulp
- 1 tsp Palm Sugar
- 2 tsp Salt
- 75g shallot, finely sliced
- 50g lemongrass, finely sliced
- 10g Birds Eye chilli, sliced
- 1g shrimp paste
- 1 lime
- 25ml coconut oil
- Salt
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