Here Ramael Scully serves crispy grilled sea bass with a slightly fruity and tart durian sambal, which he pairs with a crunchy, herby salad and sweet and sour tamarind and lime dressing.

level

easy

Prepare

less than 60 mins

Serve

Serves 4

ingredients

30g of belacan
300g of red chillies
4 red shallots
2 garlic cloves
3 limes, juiced
1 tbsp of caster sugar
3 tbsp of frozen durian pulp, defrosted, seeds removed, mashed with a fork until smooth
salt, to taste

sea bass

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



dressing

50g of palm sugar
3 limes, juiced
1 tbsp of sambal oelek
2 tbsp of tamarind concentrate
salt, to taste





snake bean and pomelo salad

50g of snake beans, finely sliced
200g of pomelo, skin removed and picked into tear drops
1 handful of fresh mint leaves, roughly chopped
1/2 bunch of Thai basil, roughly chopped
1/2 bunch of fresh coriander, roughly chopped
100g of beansprouts
30g of red chillies, thinly sliced
50g of roasted peanuts, roughly chopped
50g of crispy shallots
salt, to taste





Method

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.

step 2

Rinse the red chilies and chop them coarsely. You can remove some seeds to reduce the heat if you prefer.

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

step 4

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

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.

step 6

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

step 7

Meanwhile, in a mortar and pestle or food processor, grind or blend all the ingredients for the Sweet & Sour dressing

step 8

Rest the sea bass for 2–3 minutes

step 9

Mix together all of the ingredients for the salad and dress with the sweet and sour dressing

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