Pan Fried Thai Green Curry Marinated Sea Bass by Ashley Spencer, Westminster Kingsway College

Serves 2

Ingredients

	Sea bass fillet
5g	KNORR BLUE DRAGON Thai Green Curry Paste
15ml	Vegetable oil
	Salt, pepper
10g	KNORR BLUE DRAGON Thai Red Curry Paste
60g	White crab meat
120g	Choux pastry
20g	Spring onion
5g	Grain mustard
10g	Hellmann’s mayonnaise
1g	Dashi
2g	Coriander leaf
60g	Soba noodles
1	Small choi sum
50g	Oyster mushrooms
5ml	Sesame oil
10ml	Sunflower oil
5g	Palm sugar
40g	Red onion
50g	Bean sprout
50g	Shallots
50g	Mirin
50g	Clams (meat)
50g	Mussels (meat)
15g	Knorr fish stock
500ml	Water
50g	KNORR BLUE DRAGON Laksa Paste
150g	Cream coconut milk
5g	Muscavado sugar
5g	Shaved fresh coconut
2g	Fresh coriander leaf
2g	Fresh chervil

Method

1. Mix the KNORR BLUE DRAGON Thai Green Paste with oil and cover the sea bass fillets with marinade.
2. Combine the KNORR BLUE DRAGON Thai Red Paste with the crab, spring onion, chopped coriander, and then add to the choux pastry and fold in the mayonnaise and Dashi.
3. Set the deep fryer temperature at 180°C with 2 tsp quenelle mix in the fryer and cook until golden brown.
4. Take out and put on kitchen paper and season.
5. Soak the noodles in warm water and then blanch in boiling water.
6. Stir fry the vegetables in combined oils, add the palm sugar and then add the noodles.
7. Sate the shallots, add the shell clams and mussels, add Mirin, and then the fish stock (after making it up in the water).
8. Remove liquid and pick the meat from the shells and place to one side.
9. Place the liquid on the stove to reduce add coconut milk, and cream, whisk in the KNORR BLUE DRAGON Laksa Paste and sugar, add the meat back to broth and cook out.
10. Pan fry the sea bass skin side down to get it crispy.
11. Place the noodles into the bowl plate, place laksa broth around, sit the fish on the noodles and top with the beignet, toasted coconut, and picked coriander.