Fry Sea bass with fermented bean paste

Cooking time: 45mins

Serves: 2-3 people

Ingredients

350g firm white sea bass (bone removed and cut into 2inch )
1/4 tsp ground white pepper
pinch of salt
1 tbsp plain flour
1 cup cooking oil
2 thumb size gingers(thinly slice into thin matchsticks)
3-4 cloves shopped garlic
1/2 tbsp soybean paste
1 tsp light soy sauce
1/2 tsp palm sugar
1/2 cup water
2-3 spring onions (shopped 1inch)
3-4 branch of celery (shopped 1inch)
1-2 red chili (seeded and slice, keep the seed if you like a bit hot)

From where I come from Phuket, Thailand. Everyone loves seafood and very normal that’s we find very fresh products strait right from the sea. We normally cook the whole fish, of course we clean it and remove the stuff inside first. The reason why we cook the whole fish because its bring out more flavour and texture.

I realise here in UK the people like to eat meat with boneless, so I will removed the bone and cut into the bite size pieces and make it’s process easy way as possible to show you. And hopefully you will enjoy cooking the fishes.

Method

Marinate sea bass with plain flour ,white pepper and salt for at least 10 minutes.
Fry the fish until it become golden brown and totally cooked. Drain and set aside.
Heat up a pan with 1 tbsp of cooking oil add in chopped garlic and thinly slice ginger. Stir fry until they are lightly golden brown.
Then add in the fermented bean paste and continue to fry until it is fragrant.
Add in water, light soy sauce and palm sugar. Bring the mixture to boil, thrown in celery, spring onion and red chili.
Pour in the fried fish to mix with the thick sauce and ready to serve.

Serve with Jasmine rice. Enjoy it!