“Southern Thai Seared Branzino”
I marinated the whole fish with turmeric, yellow curry paste, lemongrass, garlic, coriander and coconut meat and fish sauce. Served with grilled turmeric rice, cucumber salad, spicy cilantro dip and grilled sweet lemon.
Serving for 2
Cooking time 1 Hour
1 Fresh Branzino (1lbs)
2 Tbs sliced Lemongrass
1/2 Tbs chopped garlic
1/2 Teaspoon grounded black pepper
1/2 Teaspoon Cumin Seed
1 Teaspoon Yellow Curry Powder
1/2 Teaspoon Turmeric Powder
2 Tbs Coconut Flakes
1 Tbs Fishsauce
2 Tbs yellow curry paste
1 Tbs Tamarind Juice
1 Teaspoon Salt
4 Tbs Canola Oil
2 cups Cook rice
1 Tbs Crispy Shallot
1/2 each Lemon
Step 1: Clean up the fish and debone. Make sure you dry it up with paper towel in and out.
Step 2: Making a marinated Sauce
Use a Thai Mortars to smash a Lemongrass and cumin seeds until 90% paste up then transfer to a mixing bowl. Add chopped garlic, black pepper, yellow curry powder, turmeric powder, tamarind juice, fish sauce, salt and canola oil. Mix well then add coconut flakes. Separate in to 2 portions. 70% for marination and 30% for making a turmeric rice.
Step 3: Marinate the fish
Make sure you put the sauce all over the fish and put back to the fridge at lease 30 minutes.
Step 4: Making the Turmeric rice
Medium size pan with a medium heat. Add canola oil then the paste. Keep stir until caramelize then add a cooked rice and finish with crispy shallot. Mix well. Wrap with lotus leave.
Step 5: Pan-sear the whole fish
Using a flat iron pan with medium heat. Make sure you pre-heat the pan well before you star putting a whole fish. Sear 4 minute each side until cook. Grilled lemon and the rice.
Serve with cucumber salad, spicy cilantro dipping sauce and Thai seafood sauce.
Chef Kasem Saengsawang
Chef Owner at Farmhouse Kitchen Thai
San Francisco | Oakland | Portland
& Daughter Thai Kitchen
Michelin's Bib Gourmand 2016, 2017, 2018 and 2019