Roasted Sea Bass with Durian Sambal and Snake Bean and Pomelo Salad Recipe

Instructions

1. Step 1

   First toast the belacan for the sambal. Wrap the belacan in foil and toast it in a dry pan over medium heat for a few minutes until it becomes fragrant. This step enhances the flavour of the belacan | Ingredients: 1 1/16 oz of belacan

2. Step 2

   Rinse the red chilies and chop them coarsely. You can remove some seeds to reduce the heat if you prefer | Ingredients: 10 2/3 oz of red chillies

3. Step 3

   Blend together the shrimp paste, red chillies, shallots, garlic, lime juice, caster sugar and salt to taste in a mortar and pestle or a food processor. It should form a wet paste. Mix the durian purée into the paste, then check the seasoning by adding more sugar, salt, lime juice or durian to taste | Ingredients: 4 red shallots, peeled , 2 garlic cloves , 3 limes, juiced , 1 tbsp of caster sugar , 3 tbsp of frozen Musang King durian pulp, defrosted, seeds removed, mashed with a fork until smooth , salt, to taste

4. Step 4

   Preheat the oven to 220°C, and line a large tray with baking paper

5. Step 5

   Spread 1–2 tablespoons of durian sambal onto the sea bass fillets on both sides, then lay the marinated sea bass skin-side up on the tray. Drizzle some vegetable oil and lime juice on the fish and sprinkle them with salt | Ingredients: 2 whole sea bass, 600-800g each, scaled, head removed and butterflied , 2 tbsp of vegetable oil , 1 lime, plus 2 for serving , salt, to taste

6. Step 6

   Bake the fish for 12–14 minutes, or until the fish is cooked through and sambal has turned a deep red colour

7. Step 7

   Meanwhile, in a mortar and pestle or food processor, grind or blend all the ingredients for the dressing | Ingredients: 1 3/4 oz of palm sugar , 3 limes, juiced , 1 tbsp of sambal oelek , 2 tbsp of tamarind concentrate , salt, to taste

8. Step 8

   Rest the sea bass for 2–3 minutes

9. Step 9

   Mix together all of the ingredients for the salad and dress with the sweet and sour dressing | Ingredients: 8 3/4 oz of snake beans, finely sliced , 7 1/16 oz of pomelo, skin removed and picked into tear drops , 1 handful of fresh mint leaves, picked, roughly chopped , 1/2 bunch of Thai basil, leaves picked, roughly chopped , 1/2 bunch of fresh coriander, leaves picked, roughly chopped , 3 1/2 oz of beansprouts , 1 1/16 oz of red chillies, thinly sliced , 1 3/4 oz of roasted peanuts, roughly chopped , 1 3/4 oz of crispy shallots , salt, to taste

10. Step 10

    Before serving, carefully transfer the sea bass onto a serving plate and serve with half a lime and the salad on the side