Baked seabass with harra sauce - Good Food Middle East
Recipe from Than Htike Aung, Chef de Cuisine of La Mer, Sofitel Abu Dhabi Corniche.
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Cooking tools:
- Mortar and pestle
- Food processor
- Oven
- Baking sheet
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Fine-mesh sieve
- Measuring spoon
- Kitchen scale
- Spoon
- Paper towel
- Serving platter
- Tongs
Ingredients
- 10g large garlic, peeled
- 1 ½ tsp salt
- 15g fresh red or green long chilli peppers, seeded
- 30g small onions, cut into pieces
- 2 large tomatoes, peeled and de-seeded
- 1 tbsp Thai red curry paste
- 4g sweet basil leaves, finely chopped
- 1 tsp freshly ground cumin seeds
- 3 tbsp tomato paste
- 4g fresh green pepper corn
- 1 whole sea bass (about 1 kg), cleaned but left whole with head and tail on
- 40ml extra-virgin olive oil
- Salt
- freshly ground black pepper
- ½ red capsicum, chopped
- ½ green capsicum, chopped
- 1 spring onion, chopped
- 30g fresh cilantro, chopped
- A handful of sunflower seeds
- 50g quinoa
- 3g saffron
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