Seabass Panang

Cooking time: 15 minutes



1 bag                                       Wild Rice Panang curry

1-2                                           Seabass fillet

1tbsp                                       Crushed Roasted peanuts

3g                                            Chopped Thai Bird Eye Chili

1 tsp                                        Vegetable oil

2                                              Kaffir lime leaves

1                                              Red chilli (diced)



1leaf                                        Thinly sliced Lime leaf

1tbsp                                       Coconut cream

Few                                         Thai Basil leaves






  1. Drill the oil into a non-stick fry pan and place over a medium heat.
  2. When the oil is hot, add the seabass skin side down and cook for 2-3minutes. Turn over and cook for a further 2-3 minutes.
  3. Add Wild Rice Panang sauce all over. Cook for 3 minutes further.
  4. Pour into serving bowl. Top with chilli and roasted peanuts.
  5. Plate, top with thinly sliced lime leaf and coconut cream
  6. Serve!

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