Sea-bass in tomato and kaffir lime sauce

You can take away the fish from a Bengali but you cannot take the Bengali away from fish. ūüźü¬†So, usually on Sundays, I wake the human up or maybe he wakes me up to run to the farmer’s market at Bastille (yes same place in Paris with a huge pillar and golden angel re-instating your dislike for all things¬†silver) to buy that fresh seafood or a nice blue cheese, and of course fish. This particular Sunday we were particularly hungover and I needed some fresh, aromatic, sublime but gives you a kick kind of food. A new broth was invented.

A Sea-bass in a tomato and kaffir lime broth with scallions and bird eye chillies.

INGREDIENTS

  • 2 sea-bass fillets
  • 1 large tomato
  • 4 kaffir lime leaves + 1/4 kaffir lime zest and¬†juice
  • 4 scallions/green onions finely chopped
  • 1 bird’s eye chilli chopped (de-seed it to take off the heat)
  • A bunch of coriander leaves
  • 1/2 inch ginger
  • salt and pepper
  • 1/2 fennel seeds

PREPARATION

  • Start by prepping the fish. With a sharp knife make some sharp incisions on the skin side of the fillet (this prevents the fish from curling up). Add some salt pepper and a few drops of lime juice and keep aside.
  • Prepare the broth. Heat some olive oil and add the fennel seeds, ginger, and half the scallions (keep the green part aside). Saut√© until the scallions are translucent¬†and add the tomatoes and cook for 8-10 minutes until the¬†tomatoes are cooked. Add the chopped coriander, 2 kaffir lime leaves and chillies and 3/4th cup of water. Add salt and pepper and let it simmer. img_0439-13.jpg
  • Next heat some butter and olive oil in a non-stick frying pan and add the fish fillet, skin side down. Press it with three fingers for 30 seconds. Add the kaffir lime leaves and after 3 minutes flip it to the other side. Keep basting to ensure the fish is not dry and cooked thoroughly with a crispy skin.IMG_6456
  • Next, sieve out the broth and add some kaffir lime zest and juice. Finally, for plating add the fish to the centre and the broth all around it.Serve along with¬†some scallions and a crispy kaffir lime leaf.

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