Buy all ingredients right below the recipe
INGREDIENTS
- 2 sea bass fillets
- 3 cloves of garlic
- 5 cm ginger
- 3 tablespoons oil
- 60 g tandoori curry paste
- 3 lemons
- 2 tablespoons ground coriander
- Salt
SIDE DISH
- Tartar sauce
- Salad
INSTRUCTIONS
- 1First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.
- 2Mix the tandoori paste, 2 tablespoons of garlic paste, salt, juice from 2 squeezed lemons, and ground coriander.
- 3Coat the sea bass fillets with the mixture and let them marinate in the refrigerator for at least 30 minutes.
- 4Remove excess marinade from the fish and cook (skin-side down) in a preheated pan with a little oil. Fry for approximately 1-2 minutes on each side (until the skin is crispy).
- 5Serve with tartar sauce, lemon wedges, and fresh salad.
