Chili Bass with Garlic Sauce

Name: Chili Bass with Garlic Sauce
Yield: Serves 4-6
Cuisine: Asia
Ingredients: juice of 1 lemon; a good handful of fresh basil leaves, chopped; ⅓ cup fish sauce; vegetable oil, for frying; 1 whole sea bass (about 1 lb/450 g in weight), scaled and gutted; juice of 1 lime; white pepper; 10 garlic cloves, peeled and finely chopped; 2 scallions, finely chopped; 1 teaspoon coriander powder; 4 fresh red chiles, deseeded and finely chopped; 3 tablespoons brown sugar; ⅓ cup all-purpose flour; 4 fresh green chiles, deseeded and finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Bass is a very robust fish, with enough flavor to carry off this surprisingly simple but very flavorsome sauce.

Ingredients

1 whole sea bass (about 1 lb/450 g in weight), scaled and gutted
⅓

Asia
Fish course
Pescatarian

Method

Preheat the oven to 275°F/140°C. Clean the fish under running water and pat dry. Dip the fish in the flour on both sides.

Heat some vegetable oil in a large skillet and shallow-fry the fish for about 5 minutes on each side, then remove the fish from the pan and put in the oven