Kamalaya: Poached Sea Bass With Soya And Thai Seafood Sauce

Kamalaya: Poached Sea Bass With Soya And Thai Seafood Sauce

Kamalaya Wellness Sanctuary & Holistic Spa in Koh Samui, Thailand, was recently awarded Spa Cuisine of the Year 2018 at the 14th Annual AsiaSpa Awards, held in Hong Kong. To celebrate, let’s try one of Kamalaya’s mouthwatering recipe for Poached Sea Bass.

Ingredients:

• Sea bass filet (2 filets) 320g
• Ginger 30g
• Celery 30g
• Spring Onion 30g
• Red chilli 15g
• Soya sauce mix (see below) 180g
• Sea salt Dash
• Pepper black Dash
• Vegetable stock 250ml
• Thai seafood sauce (see below) 100ml
• Sesame oil 40ml
• Lime juice 20ml
• Bay leaf 1 leaf

Soya Sauce Mix Ingredients

• Carrot, with skin 100g
• Celery (French) 100g
• Onion (brown) 100g
• Soy Sauce 100ml
• White Soya Sauce 40ml
• Vegetable stock 300ml Makes approx 250ml

Thai Seafood Sauce Ingredients

• Fish sauce, organic 150ml
• Lime juice 150ml
• Garlic Clove, finely chopped 4pcs

Makes approx 250ml

Thai Seafood Sauce Ingredients

• Fish sauce, organic 150ml
• Lime juice 150ml
• Garlic Clove, finely chopped 4pcs

• Chilli, finely chopped 3pcs
• Palm Sugar 1tbsp
• Coriander root, finely chopped 2pcs

Method:

1. Begin by preparing the Soya Sauce Mix, at leat 1 hour before you need it. Cut all vegetables into 5cm slices (You don’t need to worry too much about how they’re cut, as they will be stained out later). Place all ingredients into a wide pot and simmer on a low temperature for 1 hour. Strain the liquid, discard vegetables. Store the liquid in the refrigerator until you need it. (You can also freeze any left over and use later).
2. Prepare the Thai Seafood Sauce by placing all ingredients in a bar blender and blending for 1-2 minutes. Place mixture into serving bowl.
3. Now you’re ready to prepare the fish. Cut the ginger, celery and spring onion in fine strips, but not as thin as julienne.
4. Heat the vegetables stock in a saucepan to a very light simmer and season with the bay leaf, Chinese celery, lime juice and sea salt. Place the fish into the pan and poach for 7-10 minutes
5. Meanwhile, heat the soya sauce mix and the sesame oil in separate small saucepans.
6. Once the fish is cooked, remove from saucepan. (Don’t discard the stock. You can refrigerate or freeze it and use for another recipe or even a clear fish soup. In Thailand, they would use it as a base for Tom Yum soup).
7. To serve, place the cooked fish filet with skin side up on the plate and put the vegetables strips on top. Drizzle with the warmed soya sauce, followed by a drizzle of the hot sesame oil. Serve with Thai Seafood Sauce on the side.

www.kamalaya.com