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This grilled sea bass recipe from Vineet Bhatia has a wonderful mix of textures. Make sure you cook the okra just before serving this seafood dish in order for them to be wonderfully crisp. Carom (ajwain) seeds, gram (chickpea) flour and chaat masala spice blend are all easily found online or from good Indian grocery stores. 

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Method
1.
First make the dhal sauce. Wash the lentils under cold running water, then place in a deep pan and cover with 4 times their volume of water. Leave to soak for an hour
2.
Put the lentils on the heat and bring to the boil. Reduce the heat, cover and simmer until the lentils are soft and broken down, skimming off any scum from the surface. Add more water, if necessary, to prevent the lentils sticking to the base of the pan
3.
Heat the vegetable oil in a separate pan and add the cumin seeds. When they begin to splutter, add the garlic, ginger and green chilli and sauté until the garlic begins to colour lightly
4.
Add the tumeric, red chilli powder and the chopped onions, and sweat. Add the tomato, cook for 2 minutes, then pour the mixture over the lentils. Season with salt and stir together well
5.
Blitz the lentils until smooth, put back on the heat and add the butter, adjust the seasoning and keep warm
6.
For the coconut rice, cook the basmati rice slightly less than the packet instructions tell you so it retains a little bite. Drain thoroughly
7.
Heat the oil in a heavy-based pan, add the butter and sprinkle in the mustard seeds. When they begin to pop, add the ginger, green chilli and curry leaves. Sauté for 30 seconds, then add the shallot and grated coconut. Reduce the heat and sauté until the shallot is softened but not coloured
8.
Now add the cooked rice, lemon juice and salt. Toss the rice until heated through, then remove from the heat, and stir in the chopped coriander
9.
For the okra, mix together the spices and coriander stalks and toss with the okra. Add the lemon juice and some salt and set aside for 2 minutes. Add the gram flour a little at a time until it lightly coats the okra
10.
Deep-fry in vegetable oil heated to 175°C until golden and crisp, then drain on kitchen paper (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)
11.
Season the sea bass fillets with sea salt and pepper. Heat the oil on a large, flat griddle (or in a heavy-based frying pan) over a medium heat and add the fish, skin-side down
12.
Fry for about a minute, until seared underneath, then turn and cook the other side. Remove from the pan and leave to rest for 2 minutes
13.
Place a ring mould on each serving plate and fill with the rice. Top with the fish, and arrange the okra over it. Spoon the dhal sauce around the fish, making a moat. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Grilled sea bass recipe with a light and crisp white wine, a full-bodied and ripe white wine, or a fresh and medium bodied white wine

Ingredients

Grilled sea bass

  • 4 sea bass fillets, scaled and pin-boned and cut into half
  • 3 tbsp of vegetable oil
  • Sea salt
  • freshly ground black pepper

Crispy okra

  • 1/4 tsp of turmeric
  • 1/2 tsp of chilli powder
  • 1/4 tsp of chaat masala
  • 1/2 tsp of carom seeds
  • 3/4 tbsp of coriander stalks, chopped
  • 10 okra, trimmed and thinly sliced
  • 1/2 lemon, juiced
  • 4 tbsp of gram flour
  • vegetable oil
  • salt

Coconut rice

Dhal sauce

Equipment

  1. Stainless steel rings
  2. Deep fat fryer

Share this Recipe

Sea bass is used brilliantly in this Indian style grilled sea bass recipe from Vineet Bhatia. Dhal sauce, okra and coconut rice give it a notable freshness

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