Yield
2 servings
Prep Time
30 Min
Cook Time
20 min
Passive Time
3 hr
Ingredients
Coleslaw
| 60g | Green zucchini (seeds removed and thinly sliced) |
| 60g | Yellow zucchini (seeds removed and thinly sliced) |
| 60g | Carrot (thinly sliced) |
| 60g | Purple cabbage (thinly sliced) |
| 60g | Shallots (thinly sliced) |
| ¼ tsp | Salt |
| ¼ tsp | White pepper powder |
| 100g | Mayonnaise |
Mashed sweet potatoes
| 300g | Sweet potatoes (peeled, cut and boiled) |
| ¼ tsp | White pepper powder |
| ¼ tsp | Salt |
Crispy fish fillets
| 450g | Blue Key Self-Raising Flour |
| 1 tsp | Baking powder |
| 1 tsp | Salt |
| 240ml | V-Soy Multi-Grain Soya Bean Milk |
| 2 | Eggs, grade A |
| 20g | Fresh coriander (coarsely chopped) |
Baked tandoori sea bass
| 240ml | White vinegar |
| 10 | Cloves garlic |
| 80g | Ginger |
| 1 tsp | Salt |
| 2 tbsps | Cayenne pepper powder |
| 2 tbsps | Coriander seeds |
| 2 tbsps | Cumin seeds |
| 240ml | Seri Murni Pure Vegetable Oil |
| 2 | Whole sea bass, approximately 450g each (bones and skin intact) |
Method
Coleslaw
- In a bowl, add green and yellow zucchinis, carrots, purple cabbage and shallots.
- Add salt, white pepper powder and mayonnaise.
- Toss well to combine.
Mashed sweet potatoes
- Mash the sweet potatoes until smooth using a potato masher or fork.
- Immediately season with white pepper powder and salt. Mix well.
Baked tandoori sea bass
- Preheat oven to 190°C.
- Combine white vinegar, garlic, ginger, salt, cayenne pepper powder, coriander seeds, cumin seeds and Seri Murni Pure Vegetable Oil in a blender. Blend until fine and smooth.
- Coat both sides of the sea bass evenly with tandoori paste and chill in the refrigerator for 3 hours.
- Transfer the sea bass to a baking tray lined with aluminium foil and bake for 20 minutes or until the fish flakes easily with a fork.