Seared Bass with Cornish Crab, Coconut & Coriander Dahl

There is a fish dish for any occasion and all tastes and we have chosen this vibrant recipe of fish and seafood, which is perfectly matched with St Austell Brewery’s Clouded Yellow beer, so you can enjoy the flavours of the sea.

INGREDIENTS

1 Fillet of line caught bass
120g Fresh handpicked crab
100ml Clouded Yellow wheat beer
170g Red lentils (soaked for a minimum of 2 hours in cold water)
100ml Good quality coconut milk
2 tbsn Chopped coriander
2 tbsn Finely sliced baby spinach
2 Banana shallots
1 Red chilli (seeds removed)
2 Cloves garlic
1 tsp Tumeric
1 litre Chicken stock
1 tbsp Vegetable oil
1 tbsp Chilli oil
Micro herbs for garnish

METHOD

  1. Pin bone the bass fillet and leave to bring up to room temperature. This will help an even cooking time.
  2. Heat the stock in a saucepan with the turmeric. Once boiling, add the red lentils and cooked for 4 minutes or until the lentils are al’dente. (slight crunch) Strain and leave to cool.
  3. Finely dice the chilli, shallot and garlic cloves.
  4. Heat the vegetable oil in a frying pan. When hot, sauté the chilli, garlic and shallot without allowing to colour for 5 minutes.
  5. Add the white crab meat and stir for 1 minute.
  6. Pour over the Clouded yellow ale and reduce by two thirds.
  7. Stir in the coconut milk and cook on a low heat for 2 minutes.
  8. Add the chopped coriander, red lentils and baby spinach. Stir for another minute and remove from the heat.
  9. Heat a thick bottomed non-stick frying pan until smoking. Add a little vegetable oil and seared the seasoned fish skin side down for 2 minutes. Turn over carefully and cook for another 2 minutes. When cooked, remove from the pan and leave to rest on a blue cotton cloth. This will help the fish to settle and remove the juice from the cooked fish.
  10. Spoon the dahl in the centre of the plate, place the bass on top and drizzle with the chilli oil.
  11. Garnish with micro herbs. Here I have used micro fennel, coriander and pea shoots.
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