Grilled Curry Sea Bass

Ingredients

• 1 red chili pepper
• 2 cloves garlic
• 1 Organic Lime
• 2 tbsp Curry Powder
• 2 tbsp Rapeseed oil
• 720 g sea bass fillet (4 fillets)
• 500 g cucumber (preferably organic; 1 cucumber)
• 6 sprigs Mint
• 4 tbsp soy sauce
• 1 tbsp Thai fish sauce
• 1 tbsp cane sugar
• 0.5 tsp sesame oil
• Salt

Instructions

1. 1.

   Halve the chili pepper, deseed if desired, wash and finely chop. Peel and finely chop the garlic.

2. 2.

   Wash the lime under hot water, dry it, grate the zest finely. Halve the lime and squeeze out the juice.

3. 3.

   Mix garlic, chili, lime zest, curry powder, and rapeseed oil in a small bowl.

4. 4.

   Rinse the fish fillets, pat them dry, place them in a shallow dish. Spread half of the curry mixture over them.

5. 5.

   Turn the fillets, pour the remaining curry mixture on top, and let marinate for about 20 minutes.

6. 6.

   Meanwhile wash the cucumber, dry it, slice thinly. Wash mint, shake dry, pluck leaves and finely chop.

7. 7.

   Whisk soy sauce, fish sauce, cane sugar, 2 tbsp lime juice, and sesame oil together. Fold in cucumber slices and mint.

8. 8.

   Heat a grill pan. Season the fillets with salt, place them in the pan, and cook over medium heat for about 3 minutes per side. Serve the fillets with cucumber salad and drizzle with extra lime juice if desired.