Thai crispy Sea Bass Salad Recipe

Name: Thai crispy Sea Bass Salad
Prep time: 15 min
Cook time: 25 min
Total time: 25 min
Cuisine: Thai
Ingredients: 125 grams beansprouts; black pepper (to taste); 20 grams corn flour; 1 whole cucumber; 20 grams desiccated coconut; 1 whole egg (white); 3 sprig fresh basil; 3 sprig fresh coriander; 2 cm fresh ginger; 3 sprig fresh mint; 1 cloves garlic; 2 whole green birds eye chillis; 0.5 whole lime; 2 tbsp mayonnaise light; 20 grams panko breadcrumbs; salt (to taste); 50 grams salted peanuts; 2 fillet sea bass; 1 tbsp sour cream; 5 whole spring onions; 1 . sunflower oils (for frying)

25 Minutes

Serves: 2

A Crispy sea bass salad, chinks of sea bass coated in crispy panko desiccated coconut and panko crust, served on a bed of cucumber, beansprouts, peanuts and fresh herbs, with a green Thai creamy dressing.

Recipe Ingreds

Fish

black pepper (to taste)
20 grams desiccated coconut
20 grams corn flour
1 whole egg (white)
salt (to taste)
1 . sunflower oils (for frying)
20 grams panko breadcrumbs
2 fillet sea bass

Dressing

black pepper (to taste)
salt (to taste)
2 tbsp mayonnaise light
1 tbsp sour cream
3 sprig fresh coriander
1 cloves garlic
2 cm fresh ginger
2 whole green birds eye chillis
0.5 whole lime
1 whole spring onions

Salad

125 grams beansprouts
1 whole cucumber
3 sprig fresh basil
3 sprig fresh mint
50 grams salted peanuts
4 whole spring onions

Recipe with pictures Steps

Step 1

wash and finely chop the chilli
peel and crush the garlic
wash and finely slice the spring onions
peel and grate the ginger
zest the lime(s)
squeeze the lime(s)
add all the ingredients apart from the mayo and sour cream to the food processor and blend

Step 2

add the mayonnaise and the sour cream to the blender
blend the ingredients
taste and season with salt and pepper if necessary
Refrigerate

Step 3

remove the skin from the fish
cut into chunks

Step 4

season the cornflour with salt and pepper
place on a plate
place the egg white in a bowl
mix the panko and coconut together and place on a plate
place the coating ingredients in a row, cornflour then egg white and then coconut

Step 5

toss the fish in the corn flour
dip into the egg white and then the coconut
repeat for each fish chunk
wrap the coated fish chunks in cling film
place in the fridge for 10 minutes

Step 6

wash the beansprouts
add to the bowl
wash and cut the cucumber into batons
add to the bowl
wash and finely slice the spring onions
add to the bowl

Step 7

wash and chop the herbs
add to the bowl with the bean sprouts and cucumber
add the peanuts
to the bowl
stir to mix the ingredients

Step 8

heat about 21/2 cms of frying oil in a frying pan
fry the fish for 3 to 4 mins
Drain on kitchen paper
keep warm

Step 9

to serve, place the salad mixture in individual bowls
add the crispy fish
add the dressing to the salad

Recipe Utensils

1 bowl
3 chopping board
1 cling film
1 fish slice
1 food processor
1 frying pan
1 Garlic crusher
1 grater
1 kitchen paper
1 large bowl
3 large knife
1 lemon squeezer
2 plate
1 small bowl

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Seabass salad variations

You can cook this dish with just about any chunky white fish, such as cod or haddock.
You can also substitute the salad ingredients i.e swap the bean sprouts for lettuce etc
You can also change the breadcrumbs so if your not a fan of coconut you could use just panko breadcrumbs or traditional breadcrumbs and then mix in other ingredients such as finely chopped chillies or dried herbs

What makes our Thai fish salad the best

Fish and Thai green flavours go beautifully together, what makes our recipe so special is the crispy coconut crust on the fish which gives this salad a real crunch and a delicious creamy green Thai salad dressing that packs a real punch to this salad.

When to make this Thai sea bass salad

This salad is perfect for the spring and summer, it is a treat salad as its not the lowest in calories, it is packed full of vitamins though so not totally unhealthy

Who will love this recipe?

All the family will love this recipe you can reduce the heat of the dish by increasing or decreasing the chilli to suit your audience. This dish is ideal for adults particularly fish and Thai green curry lovers

Flavour profile

This dish is deliciously fresh the crunchy light salad compliments the crispy fish and the Thai green flavours of the creamy dressing gives a really fresh kick to the dish

What goes well with our crispy sea bass

This recipe goes perfectly with salad, we serve it with an oriental salad of beansprouts, spring onions, cucumber, and fresh herbs, You can also serve the fish with a simple green salad, or an oriental coleslaw

About the Ingredients for Thai sea bass salad

Sea bass is a white meaty fish that copes well with strong flavours

Panko and coconut crust the fish is coated with desiccated coconut which is a dried form of coconut and panko breadcrumbs which are extra crunchy

Oriental Salad- is a simple salad of cucumber, bean sprouts, fresh coriander and mint and spring onions

Thai green Dressing - the dressing is made of a mixture of sour cream and mayonnaise, its flavoured with garlic, fresh ginger, coriander chilli, lime, coriander

Other Thai salad recipes

Thai Beef Salad

Thai crispy chicken salad

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35 Minutes