This time last week we got to witness two demos by our head chef Matt Scard-Jones at the Stonyhurst Great British Food Festival. He started the morning off at 11am with an insight into our highly requested Sea bass Thai Curry, before showing us how to present 3 different cheesecakes in the afternoon. I’m sure everyone attending would agree that his handy no-nonsense tips and the insight into his own personal experiences, made the demonstrations a fabulous success!
Knowing how popular Matts Sea bass recipe is, we wanted to share it with you to try yourself at home. If you don’t fancy yourself as chef however, please take note that the signature dish will be available to try at The Coach House Inn on our May pre-theatre menu. Don’t worry if you couldn’t attend Matts demo, he’ll be doing it all again at the Arley venue in September!
Sesame crusted Sea bass with a Thai curry sauce, Coconut rice and charred Pak Choi
*Serves 4 people
- 4 Sea bass fillets
- 50g Sesame seeds
- 50g Bread crumbs (or Panko bread crumbs)
- 3 tins of Coconut milk
- 3 cups of Basmati rice
- 150ml of Sweet chilli sauce
- juice and zest of 2 Limes
- 2 bulbs of Pak Choi
- 50g Plain flour
- 1 Egg
- Cooking oil
- Salt and Pepper
- 1 Star anise
- 2 small plates
- 2 bowls
- Deep pan (with lid)
- Chargrill pan or Dry frying pan
- Spoon, Fork and Wisk
- Sharp knife
- Tupperware (or alternatively bowl and cling film)
- Serving plate & cutlery
- Cover a small plate with flour and seasoning.
- Crack the egg in a bowl and lightly beat with a pinch of salt
- Mix the breadcrumbs and sesame seeds on a separate plate.
- Take 1 Sea bass fillet and place it skin side down onto the flour then lift up and lightly pat the excess flour off. Then dip the floured skin side into the egg and then onto the sesame crumb, pressing the Sea bass firmly into the crumb to make sure it is coated well.
- Repeat with all 4 fillets and keep on a plate in the fridge until needed.
- In a deep pan, stir the rice, 1 and a half cups of water, 1 and a half cups of coconut milk and 1 star anise.
- Move the pan over a high heat uncovered and bring to the boil.
- When the rice starts to appear above the liquid, place a tight-fitting lid on top and turn the heat down low. Leave for 5 minutes.
- After 5 minutes turn the heat off and leave the rice to stand with the lid on for a further 5 minutes.
- Remove the lid to fluff the rice with a fork before replacing the lid to keep warm whilst you finish the rest of the dish.
- Fill a pan with the remaining coconut milk, the sweet chilli sauce and zest and juice of lime, place over a low heat and whisk until smooth and hot.
- Place a chargrill pan (or dry frying pan) on a high heat until very hot.
- Cut the Pak Choi down the centre into 2 pieces and drizzle a little oil over each piece, before seasoning.
- Place the Pak Choi onto the chargrill pan and cook until lightly charred.
- Move the Pak Choi into a bowl or Tupper wear and cover tightly, allowing the residual heat to finish the cooking.
Finishing the dish
- Drizzle a little oil into a hot frying pan, place the Sea bass in crust side down and cook for 2 minutes until lightly golden. *Tip – you may need to press down lightly in the centre of the fillet to avoid it curling up.
- Once golden, flip the fillet over in the pan and turn the heat off, again allowing the residual heat to cook the rest of the fish.
- Serve as much or as little of the rice as you like on the plate with the Pak Choi and Sea bass, before covering the dish with your Thai sauce.
Voilà Matts Sea bass Thai Curry… Enjoy!