This pan roasted Andaman Sea Bass with white bean salad will not disappoint! The dish was created by The Siam Hotel’s Executive Chef Blair Mathieson. You can also try Blair’s Sesame Crusted Tuna dish here.
Thank you for reading this post, don't forget to subscribe!Serves 2
Fish preparation
- 2 Sea bass fillets (approx 160gm each)
- Clarified butter or olive oil for cooking fish
- Sea salt flakes
- Ground black pepper
White bean salad
- 250 gm cooked white beans (we use cannelini beans, but you can use any white beans, cooked from dry-soaked or tinned is fine, just drain & rinse the tinned ones)
- 1 tsp red onion-finely sliced
- 2 tbsp ripe tomatoes-diced-remove core
- 1 tbsp flat leaf parsley leaves-roughly chopped
- 1tsp sherry vinegar
- 1 tbsp fruity extra virgin olive oil
- Sea salt flakes
- Ground black pepper
Mix all ingredients together & season to taste with sea salt, black pepper
Tahini Yoghurt
- 3 tbsp greek yoghurt
- 1 tsp tahini paste
- 1⁄2 tsp lemon juice
- Sea salt flakes
- Ground black pepper
Mix all ingredients together & season to taste with sea salt, black pepper
Caper-Raisin Dressing
- 1 tsp red onion-diced
- 1tbsp black raisins-chopped
- 1 tbsp capers-chopped
- 1⁄2 tsp sherry vinegar
- 2 tsp extra virgin olive oil
- Sea salt
- Ground black pepper
Mix all ingredients together & season to taste with sea salt, black pepper
To Serve
- Heat a medium sized non-stick fry pan over a high heat, add the clarified butter & turn heat down to medium.
- Add the seasoned fish fillets skin side down and place a light weight on top of them to make the skin crisp & for the fish to cook evenly (a small fry pan will do)
- Cook 3-4 mins, then remove weight, turn over fish & turn off the heat.
- Place a mound of the white bean salad in the centre of serving bowls, place a sea bass fillet (skin side up) on top of each salad, add a blob of the tahini yoghurt & a drizzle of the caper-raisin dressing.
Enjoy!
