by One One Two
Fish and seafood have been a huge hit this summer at One One Two. We have had some great seafood such as langoustines and crab from Seas the Catch on Harris, as well as stunning coley and seabass from Highland Fish in Inverness. This dish is made using wonderful seabass served with a Thai green curry broth and jasmine rice and makes for a lovely light meal.
We opened One One Two in November 2016 with an idea of bringing people together with food and wine and make dining more relaxed and sociable. We offer a large selection of gin from across the globe and wine to take away for all tastes.
Based on the High Street in Nairn, One One Two offers a unique way of dining in Nairn. Its cosy interior makes for a perfect lunch or dinner.
For more information visit their Facebook page.
Serves 4 to 6
INGREDIENTS
For the curry paste:
6 lemongrass stalks, finely chopped
8 green chillies, deseeded and roughly chopped
2 banana shallots, peeled and roughly chopped
Thumb sized piece of ginger, peeled and roughly chopped
2 garlic cloves, peeled and crushed
50g fresh coriander stalk, roughly chopped, reserve the leaves for garnish
1 tsp ground turmeric
1 tbsp ground coriander
1 tbsp ground cumin
For the curry sauce:
1 recipe curry paste
400ml coconut milk
250ml chicken stock
Fish sauce
Lime juice
Vegetable oil
For the fish:
Sea bass, one fillet per person
Vegetable oil
METHOD
1 To make the curry paste, place all of the ingredients into a food processor and blend until a smooth paste has formed.
2 Next prepare the curry sauce. Place a saucepan on a high heat. Once the pan is hot, fry the paste off in vegetable oil, turning the heat down to a medium heat. Stir constantly to avoid the paste sticking to the bottom of the pan.
3 After around 10 minutes you should see the oils split from the paste. At this stage add the coconut milk and chicken stock. Return to the boil and turn down to a medium low heat and simmer for 10-15 minutes. Once the curry is cooked, add the fish sauce and lime juice to taste. It should taste a little sweet, salty, sour and spicy. Serve with jasmine rice and any white fish of your choice, we use seabass, but any white fish works well. Garnish with coriander leaves, cucumber strips and cherry tomatoes.
4 To cook the fish, heat some oil in a pan and add the seabass fillets until the skin is crispy, then flip over and cook until done.
5 Serve as by the photo and enjoy.
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