The Siam Chef Blair Mathieson’s Pan Roasted Andaman Sea Bass Fillets

Sea bass
Blair Mathieson

The Siam Hotel's Culinary Director

Oct 27, 2023

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.

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

Pan Roasted Andaman Sea Bass Fillets

To Serve

  1. Heat a medium sized non-stick fry pan over a high heat, add the clarified butter & turn heat down to medium.
  2. 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)
  3. Cook 3-4 mins, then remove weight, turn over fish & turn off the heat.
  4. 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!

ABOUT THE AUTHOR

By Blair Mathieson

The Siam Hotel's Culinary Director

Born in New Zealand, Blair’s passion for food started at an early age when he began his cooking apprenticeship in Auckland, before becoming chef de partie at the acclaimed Pier restaurant in Sydney. He then moved to England, where he worked at The Dorchester, before becoming senior sous chef at the one-star Michelin restaurant, Leatherne Bottle, in Berkshire County. In 1997, he relocated to Nevis, West Indies, where he gained extensive hospitality experience at the Montpelier Plantation Inn, a luxury boutique hotel in the Caribbean. Blair was executive chef of the redeveloped Singapore Cricket Club, where he oversaw the reopening of the club’s five bars and two restaurants, one of which later achieved a star award in the Singapore Wine and Dine guide. After moving to the Chedi, Chiang Mai, he held the position of executive chef for three years and obtained 100/100 for food in Condé Nast Traveller magazine’s 2009 Gold List. Blair is now Group Culinary Director of The Siam’s team, where he has overseen the launch of the hotel’s food and beverage outlets including Chon Thai Restaurant and more recently The Story House.

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