Poached sea bass with Thai dressing

Step 1/4

• 3 cloves garlic
• 1 chili
• 10 g cilantro root
• 2 scallions
• 2 limes
• 1¼ tbsp fish sauce
• ¼ tsp palm sugar

• citrus press
• mortal and pestle
• cutting board
• knife

Pound garlic cloves, chili, and coriander root to a paste in a mortar and pestle. Finely chop scallions. Juice the limes. Mix the garlic paste with the fish sauce, lime juice, and palm sugar. It should taste sour at first, then salty, with a tiny hint of sweetness that reduces the sharpness of the sauce.

Step 2/4

• 300 ml water
• 400 g sea bass

• frying pan
• aluminium foil

Line a pan with aluminum foil. Make several holes in the foil with a fork, then add another layer of foil and make more holes. Add water to the pan and bring to a boil, making sure it’s high enough to cover the fish fillets. Poach the fish for approx. 2 min. or until cooked through.

Step 3/4

Lift the foil up to take the fish fillets out of the water. Serve the fish and pour the sauce over each fillet. Decorate with chopped scallions. Enjoy!

Step 4/4

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Enjoy your meal!