Name: Pan Fried Chindian Sea Bass
Yield: Serves 4-5
Cuisine: Chinese
Ingredients: 2 finger green chillies, made into a paste; 3 tbsp soy sauce; 75 g plain flour; 5 tbsp vegetable oil; 5 sea bass fillets, boned, cut into pieces or kept whole; 2 tbsp fresh coriander, finely chopped; ½ tsp salt; ¼ tsp coarse black pepper; 1 tsp garam masala; ¼ tsp salt; 2 tbsp sesame oil; 1 ½ tbsp ginger and garlic paste; 1 tsp white distilled vinegar

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This recipe was devised for a project I conducted while at university in 2007, studying for my degree in Hospitality and Catering. Our task was to showcase a themed evening in the university training restaurant where half the group would run the front of house and the other half would run the kitchen and take charge of the menu. Not surprisingly I was made Head Chef and, due to the fact my Sous Chef was Chinese, we thought we would theme our event as Indo-Chinese. The menu had to reflect th