Steamed sea bass with griddled vegetables in a red curry sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the red curry sauce

  • 2 limes, juice and zest
  • 2 lemongrass sticks, roughly chopped
  • 6 garlic cloves
  • 1 tbsp Thai fish sauce
  • 1–2 tbsp palm sugar
  • 1 tbsp crushed fresh galangal
  • 4 red chillies, stalks removed and roughly chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp Thai shrimp paste
  • 1 tbsp chopped coriander root
  • 3 Thai shallots, peeled and roughly chopped
  • 1 tbsp white peppercorns
  • 2 tsp vegetable oil
  • 400ml tin coconut milk
  • salt and freshly ground black pepper

For the steamed sea bass and griddled vegetables

  • 1 whole sea bass, cut into fillets
  • 6 Tenderstem broccoli heads
  • 4 baby corn
  • 3 baby carrots, trimmed
  • 2 baby peppers, stalks and seeds removed
  • 4 Thai shallots, peeled, blanched and refreshed
  • 30g/1oz green beans, trimmed
  • 1 green chilli, stalk and seeds removed
  • 1 red chilli, stalk and seeds removed
  • 3 kaffir lime leaves
  • 2 tbsp fresh green peppercorns
  • mixed herbs, such as chervil, Thai basil, tarragon, coriander, chives, to garnish