Asam stingray was the inspiration for this dish. It was the most popular dish on the special menu created by chef Alex Phan for the ‘Kelong to Table’ pop up dinner in July 2016 at Restaurant Ember.
180g sea bass
1 small brinjal, cut into pieces
2 pcs okra, cut into pieces
peashoots for garnish
salt and pepper to taste
• Heat olive oil in a pan over high heat. Pan-fry sea bass skin side down for 1 minute, flip it over and cook for another minute.
• Pan-roast brinjal in a hot pan with a little olive oil. Add okra in after 2 minutes. Season with salt and pepper.
50g tamarind paste
3 cloves garlic, peeled
3 Bombay shallots, peeled
5 dried chillis
5g young ginger
15g fish curry powder
salt and sugar to taste
• Soak tamarind paste in water and remove the seeds.
• Pound the rest of the ingredients using the mortar & pestle till a paste is formed.
• Cook the paste in a frying pan and add tamarind water.
• Season with salt and sugar to taste. salsa verde 100g English parsley 100g grapeseed oil 50g green chilli, de-seeded 40ml Thai fish sauce 300g crushed ice 4 cloves garlic, peeled 3g xanthan gum.
• Blend everything together in a food processor except xanthan gum. Blend till you get a smooth puree, then add in xanthan and blend at low speed.
• To serve, assemble seabass with asam pedas, roasted vegetables, and salsa verde. Garnish with peashoots.