Sea Bass with Thai Sauce - James Martin Chef

Ingredients

• 4 x 150g portions of seabass
• 2 large pak choi, sliced
• 50ml vegetable oil
• 15g butter
• 1 x 10cm galangal, diced
• 3 garlic cloves
• 2 green chillies
• 4 kaffir lime leaves
• 1 shallot, peeled and diced
• 1 lemongrass, sliced
• 200g roasted sea bass bones
• 1 x 400g coconut milk
• 100g baby spinach
• 1 bunch coriander
• 1 bunch basil
• Herb oil
• Pan fry the sea bass in half of the veg oil skin side down for 2 minutes, then flip over, add the butter and cook for another minute.
• Sauté the pak choi in the rest of the vegetable oil until just cooked.
• Cook the paste ingredients with the coconut milk, then blitz in a food processor, sieve off with a fine sieve, then add the spinach, basil and coriander, and blitz once more. Sieve off again.
• To serve, spoon vegetables onto the plates, top with the sauce, and place the fish on top and drizzle over some herb oil.