Seabass Panang

Cooking time: 15 minutes



  • 1 bag Wild Rice Panang curry
  • 1-2 seabass fillets
  • 1 tbsp crushed roasted peanuts
  • 3g chopped Thai bird eye chili
  • 1 tsp vegetable oil
  • 2 kaffir lime leaves
  • 1 erd chili (diced)



  • 1 leaf thinly sliced lime leaf
  • 1 tbsp coconut cream
  • Few Thai basil leaves



  1. Drizzle the oil into a non-stick fry pan and place over medium heat.
  2. When the oil is hot, add the seabass skin side down and cook for 2-3 minutes. 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 a serving bowl. Top with chili and roasted peanuts.
  5. Plate, top with thinly sliced lime leaf and coconut cream.
  6. Serve!
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