Thai sea bass with peanut dressing

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

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