This is a print preview of "Pan fried Crispy seabass with galangal crust and water spinach" recipe.

Pan fried Crispy seabass with galangal crust and water spinach Recipe
by Awanish Joshi

Pan fried Crispy seabass with galangal crust and water spinach

I made this recipe with the oven baked fish crusted with galangal coconut butter and fresh seasonal vegetables.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Asian
Cook time: Servings: 1 dinner plate

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

Directions

  1. 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.
  2. Cut the vegetable into 3 cm strip, cherry tomato into half sauté vegetables with light soya sauce and seasoning.
  3. Pan fried the sea bass with skin side down and reseal the fish.
  4. Finish in the oven.
  5. By the time sautéed the vegetable with mushroom puree.
  6. When the fish is cooked, cover it with butter mixture and melted it under salamander or oven