Thai sea bass with peanut dressing
Crisp sea bass served with fresh, fragrant Thai flavours and a rich, spicy peanut dressing.
For the peanut dressing
For the aubergines and mushrooms
For the sea bass
For the liquor
For the garnish
To make the peanut dressing, place the ingredients in a blender and blitz to combine. Taste and season with salt and pepper.
To make the aubergines and mushrooms, heat the oil in a frying pan and stir-fry the aubergines and mushrooms until softened. Season with salt and pepper and keep warm.
To make the sea bass, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Dust the sea bass in the cornflour and deep-fry for 6–8 minutes, until cooked through and golden-brown.
Meanwhile, place the liquor ingredients in a small saucepan and warm through. Pour the warm liquor over the hot sea bass and sprinkle over the garnishes.
Serve the fish, aubergine and mushrooms with the peanut dressing.