Red Curry Sea Bass with Potato Rösti

On 12th May 2016, This was Dinner

If I could only eat one fish for the rest of my life it would be sea bass. So as soon as I saw this recipe in the – you’ve guessed it – John Whaite cook book I had to try it as I had a packet of red curry paste in the cupboard.

Get set…

  • Peel and grate a couple of potatoes
  • Score some sea bass fillets
  • Preheat the oven to 180°c (fan)
  • Get red curry paste, limebutter, oil & seasoning ready

Throw it together…

Season the potato and mix well. Get a clean tea towel and put the potato in the middle and squeeze really well to get out all of the water. Divide into four portions. Press into four patties, press it tight – use a chefs ring if you can. If you don’t have one I have used a large cookie cutter in the past.

Heat some oil and butter in a large frying pan and then carefully transfer the röstis to the pan, give it another pat down to help it hold together. Cook for a couple of minutes on each side.

Coat the sea bass in the curry paste with a small splash of oil then place everything on baking trays and cook in the oven for about 15 minutes until the fish is cooked through.

Dish it up…

I had some spinach going spare so I served it all on a bed of that.

TWD_1205_Seabass.jpg

A nice simple meal that feels like you have made an effort and a lot healthier than fish and chips.

Fish and Chips

After Mr S had his epic session yesterday he was fancying fish and chips and I couldn’t really argue with that. Our local chippy is under new management and we were not disappointed,

Mr S went with gravy, I went with curry sauce.

TWD_Dec_Fish&Chips

This was dinner… 14th December 2013.

Piri-Piri Fish with Spicy Peas

Oh my goodness me!

I’m on a BBC Good Food frenzy this week as I bought the new issue. I’d been craving the idea of fish and chips for days so when I saw this recipe in there it had to be made.

Here’s how I did mine:

First up I made a piri piri sauce, for the life of me I can’t find it now, so I can’t attach the link. I remember that it said ‘as close to Nandos as possible’ but I can’t tell you if it is as it’s about 8 years since I last went.

Now I know piri piri comes from the birds eye chilli but I didn’t have any so please don’t split hairs. I love to watch cookery shows, getting tips to help me cook/prepare food over the years have been invaluable but Jamie Oliver advising to put chillis in the freezer and no defrosting needed has to be one of the best of recent times.

Stick this lot in a blender:

3 largish red chillis (just chop the tops off)

1 red pepper

2 tbs paprika

2 tsp salt

1tbs dried oregano

½tsp chilli powder

5 garlic cloves

1tsp black pepper

4 tbs balsamic vinegar

Juice of a lemon

Add olive oil (about 125ml), then whizz it up again. If you need to adjust the consistency just add water. Also, add a bit of orange food colouring if required.

As I said, I can’t testify to it’s Nando likeness but it is bloody lovely.

Meanwhile cut some potatoes to your desired chip size and toss in oil and seasoning.

Pop them in a 180ºC (fan) oven on a baking tray and cook according to their size. Mine took about 40 minutes so after 20 I gave them a turn and with 10 minutes remaining I moved them all to one side.

Add sea bass fillets (upside down) to the tray and smother with the piri piri, cook for the remaining 10 minutes.

To make your spicy peas, once you have cooked frozen peas add chopped garlic, chopped chilli (I used one of my red ones) and chopped mint. Add a bit of butter and mash gently.

Serve up and be prepared for utter heaven.

FishChips

This was dinner… 2nd October 2013.