Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttIngredients
For the peanut dressing
- 150g/5½oz crunchy peanut butter
- 1 lime, juice only
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 4 tbsp coconut milk
- 1 tsp sriracha sauce
- 1 garlic clove, crushed
- 2cm/1in fresh root ginger, grated
- salt and freshly ground black pepper
For the aubergines and mushrooms
- 2 tbsp vegetable oil
- 1 aubergine, diced
- 1 handful shitake and oyster mushrooms, roughly chopped
- salt and freshly ground black pepper
For the sea bass
- vegetable oil, for deep-frying
- 1kg/2lb 4oz sea bass, skin scored
- 50g/1¾oz cornflour
For the liquor
- 2 tbsp Thai fish sauce
- 3 tbsp palm sugar
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp Chinese rice wine
For the garnish
- 2cm/1in piece galangal, grated
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh mint, leaves picked
- 2 lemongrass sticks, finely chopped
- 3 lime leaves, shredded
- 2 limes, juice only
- 3 garlic cloves, thinly sliced
- 1 red chilli, finely chopped
- 100g/3½oz toasted peanuts, roughly chopped
Method
To make the peanut dressing, place the ingredients in a blender and blitz to combine. Taste and season with salt and pepper.
To make the aubergines and mushrooms, heat the oil in a frying pan and stir-fry the aubergines and mushrooms until softened. Season with salt and pepper and keep warm.
To make the sea bass, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Dust the sea bass in the cornflour and deep-fry for 6–8 minutes, until cooked through and golden-brown.
Meanwhile, place the liquor ingredients in a small saucepan and warm through. Pour the warm liquor over the hot sea bass and sprinkle over the garnishes.
Serve the fish, aubergine and mushrooms with the peanut dressing.