Seared seabass with ginger and coconut milk sauce and toasted flaked almonds


This is a quick, delicious main course. Serve it with spinach or a plain green salad. Sea bream also works well.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes

4 tbsp olive oil
4 fillets of sea bass, scaled and skin on
½ onion, finely chopped
2 cloves of garlic, crushed
1 tbsp fresh ginger, grated
Salt and freshly ground black pepper
1 fresh chilli, finely sliced
2 lemongrass stalks, bashed
200ml canned coconut milk
1 tbsp freshly chopped parsley or coriander (whichever you prefer)
2 tbsp almond flakes


Rinse the fish, pat dry and check for any bones. Make 3 cuts on the skin of the fish; this will help the fish not to curl once in the hot pan.

Heat 2 tbsp of olive oil in a non-stick frying pan, add the sea bass fillets skin down and hold them down with a flat spatula for 10 seconds so they don’t curl.

Cook over low-medium heat for 2 minutes until the skin is golden and the fish more than half cooked. Turn the fillets and cook, skin up for another 2 minutes. Gently transfer to a warm platter.

In the same frying pan add the remaining olive oil and when hot, add the onion, cook it on a low heat for 5 minutes until soft.

Then add the garlic, ginger, chilli, lemongrass stalks, coconut milk and salt and pepper to taste. Stir and cook for 5 minutes.

Plate the sea bass fillets on a bed of greens and gently pour the hot sauce over each fillet.

Scatter with fresh coriander or parsley and flaked almonds.

Serve immediately.

Join Silvia’s cookery courses in Italy 29 June-4 July and 19 - 24 October 2014

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