Nothing compares to the rich, buttery flavor of Chilean sea bass. When used with the proper components like this recipe, it has a soften-in-your-mouth great that are generally located best in upscale restaurants.

Ingredients
Fish Stock Preparation
- Fish Bones/Head (from seabass)400 g
- Onions30 g
- Garlic20 g
- Celery20 g
- Water700 ml
South-East Asian Spice Veloute Preparation
- Fish Stock350 ml
- Knorr South East Asian Spice Paste 600g40 g
- Margarine120 g
- Plain Flour30 g
Pea & Potato Puree Preparation
- Margarine40 g
- Onions20 g
- Sweet Pea200 g
- Water20 ml
- Knorr Potato Flakes 2kg30 g
- Salt5 g
- Pepper2 g
- Knorr Concentrated Chicken Stock 1kg10 g
Green Pea Garden Preparation
- Margarine30 g
- Water400 ml
- Salt8 g
- Sugar30 g
- Green Sweet Pea50 g
- Snow Peas50 g
- Edamame60 g
- Sugar Snap Pea80 g
- Asparagus (large)3 pc
- Pea Shoot30 g
- Pea & Potato Puree300 g
Herb Crusted Chilean Sea Bass Preparation
- Breadcrumbs70 g
- Coriander, chopped20 g
- Chilli, chopped2 pc
- Pine Nuts, chopped20 g
- Knorr South East Asian Spice Paste 600g40 g
- Coconut Cream20 ml
- Chilean Seabass Fillet (40g each)10 pc
- Salt, to taste
- Some Pepper, to taste
- Egg White1 pc
Preparation
- Fish Stock Preparation
- To prepare the veloute, place all fish stock ingredients in a pot and bring to a boil. Let it simmer till it is reduced by 1/3. Strain, return the fish stock back to the stove and add in the spice paste.
- South-East Asian Spice Veloute Preparation
- Use a heavy saucepan, melt margarine over medium heat until frothy. (Careful not to brown it.)
- Add in flour, a bit at a time, until it is fully incorporated, giving a pale yellow colour paste – the roux. Then, slowly add in hot fish stock, whisking continuously to make sure that it is free of lumps, and the texture is a smooth and creamy texture.
- Let it simmer for an additional 25 minutes before straining the sauce through a sieve. Set aside.
- Pea & Potato Puree Preparation
- Prepare the pea & potato puree by clarifying margarine to sweat the onions.
- Add in sweet peas and saute for 1-2 minutes. Then, add in water and the concentrated chicken stock. Once it is boiling, stir in potato flakes, salt, and pepper, and remove from heat.
- Use a food processor, blend the mixture till it becomes smooth and puree-like. Set aside.
- Green Pea Garden Preparation
- Prepare the pea salad by clarifying margarine. Add in water, salt and sugar. Bring to a boil and let it simmer for 10 minutes.
- In a separate pot, lightly blanch all the vegetables for 1 minute. Remove and transfer the vegetables to the margarine and sugar glaze. Reduce heat and poach for 2-3 minutes. Set aside.
- Herb Crusted Chilean Sea Bass Preparation
- To prepare the seabass, place bread crumbs, coriander, chilli, pine nuts, spice paste and coconut cream in a bowl, and mix evenly.
- Season fish with salt and pepper, and slow-steam at 70°C for 6 minutes. Let it rest for 4 minutes.
- Dip the top of the fish onto egg white, and dust with prepared crumbs.
- Place fish on a baking tray and bake for 4 minutes at 100°C. (Salamander further if needed, for more browning & crusty top.)
- Plating
- Assemble according to the chef’s preference.