Sea Bass with Coconut Vanilla Sauce, Tamarind Sauce and Quinoa Bombay style from Emanuel Weyringer

Main Dishes
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Ingredients for 4 portions
  • For the coconut vanilla sauce
  • 150 g QimiQ Classic Vanilla
  • 100 ml Coconut milk
  • 20 g Coconut
  • 2 g Thai fish sauce
  • Salt, to taste
  • Sugar, to taste
  • For the tamarind sauce
  • 2 g Ginger root, brunoise
  • 2 g Lemongrass, finely chopped
  • 0.5 tsp Tamarind paste
  • 0.5 tsp Hoisin sauce
  • 1 tsp Lime juice
  • 0.5 tsp Chinese black vinegar
  • For the plum puree
  • 100 g Plums
  • Sugar
  • Lemon juice
  • Cinnamon, ground
  • Vanilla bean
  • For the quinoa bombay style
  • 70 g QimiQ Classic
  • 75 g Milk
  • 42 g Butter
  • Salt and pepper
  • Ground nutmeg, ground
  • 70 g Quinoa
  • 1 Egg(s)
  • 1 Egg white(s)
  • Flat-leaf parsley, chopped
  • Spring onion(s), chopped
  • Vegetable oil
  • 10 Coriander seeds
  • 10 Mustard seeds
  • 25 Cumin
  • Curcuma, dried
  • Ginger powder
  • Ginger root
  • Vegetable stock
  • Spring onion(s), chopped
  • Coriander leaves, chopped
  • For the sea bass
  • 600 g Sea bass fillet
  • Salt and pepper
  • Vegetable oil, to fry
Method
1.

Preheat the oven to 170 °C (convection oven).

2.

For the coconut sauce: combine all of the ingredients and bring to the boil. Mix with an immersion blender until foamy.

3.

For the tamarind sauce: place all of the ingredients into a saucepan and heat.

4.

For the plum puree: combine all of the ingredients and bring to the boil. Cook for a few minutes, mix well and strain through a fine sieve.

5.

For the quinoa Bombay style: bring the QimiQ Classic, milk, butter, salt, pepper and nutmeg to the boil. Add the polenta and cook for approx. 15-20 minutes.

6.

Stir the egg into the warm quinoa and allow to cool.

7.

Whisk the egg white until stiff and fold into the quinoa mixture with the chopped parsley and spring onions. Place the mixture in a piping bag and pipe onto an oiled baking sheet. Bake in the preheated oven at 170 °C for approx. 5 minutes.

8.

In the meantime sauté the coriander seeds, mustard seeds and caraway seeds in oil. Add the curcuma and ginger. Sprinkle with the vegetable stock and add the spring onions and parsley. Roll the baked quinoa slices in the mixture.

9.

Season the sea bass and fry with the skin side down until almost cooked through. Turn the fish over, flash fry and serve immediately with the coconut sauce, tamarind sauce, plum puree and quinoa.