Ingredients
- Seabass fillet ( 200gm/fillet )
- Butter-30gm
- Coconut flakes-20 gm
- Fresh galangal-20 gm
- Red chilli-10 gm
- Light soya sauce-20 ml
- Vinegar-5m;
- Garlic -10 gm
- Zuchini-20 gm
- Asparagus-15 gm
- Cherry tomato-10 gm
- Water spinach-20 gm
- Fresh button mushroom-30 gm
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Pan fried Crispy seabass with galangal crust and water spinach
Time: 15 minutes prep, 25 minutes cook
Servings: 1 dinner plate
Directions
- Put the butter, coconut flakes, fresh galangal, red chilli in a food processor to make a paste. Spread the mixture in a flat tray about 1 cm thick.
- Cut the vegetable into 3 cm strip, cherry tomato into half sauté vegetables with light soya sauce and seasoning.
- Pan fried the sea bass with skin side down and reseal the fish.
- Finish in the oven.
- By the time sautéed the vegetable with mushroom puree.
- When the fish is cooked, cover it with butter mixture and melted it under salamander or oven
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Summary
I made this recipe with the oven baked fish crusted with galangal coconut butter and fresh seasonal vegetables.
