If you love fish, this pan-fried masala sea bass has got everything to tantalise your taste buds. Hero of this dish is a perfectly fried sea bass fillet. It’s got a beautiful crispy skin, and a succulent flesh with a great masala flavour from the signature marinade that we use. The fried fish sits on a pureed tomato-chilli reduction. Some fried shallots and coriander leaves (cilantro) complete the dish.
Why sea bass?
Sea bass is an excellent choice if you want to experiment with the accompanying flavours. This white-fleshed fish on its own doesn’t have a strong flavour. It’s got a mild, buttery taste with a juicy flesh that can soak up all the flavours in which you cook it. In short, this fish doesn’t really have a fishy taste, and would also appeal to people who don’t usually prefer fish!
Why you should try this sea bass recipe?
The way I look at it, this is the Indian version of a classic – pan-fried sea bass!
This recipe will help you produce a great tasting plate of food. It’s got a fantastic balance of flavours and textures. The sea bass fillet has both crispy and juicy textures. The fish fry marinade adds a warm Indianmasala flavour, while the tomato-chilli puree gives a nice, sweet, tangy depth to it. The crispiness of the fried shallots adds another dimension to this. Squeeze the lime, and the citrus acidity from the lime juice will hold everything on the plate together. And finally, the coriander leaves round up this delicacy with a fresh note to the palate.
This recipe requires very less oil. That make this preparation a lot more healthier than a deep-fried fillet of fish!
Try this pan-fried masala sea bass today! This is the celebration you get when you marry a fresh sea bass fillet with some great Indian masala flavours.