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Whole sea bass is coated in a sweet and tangy tamarind glaze, and served alongside a vibrant salad of green papaya and fresh herbs. This delightful dish is a refreshing twist on seafood. Pairs well with a Tito’s Lemongrass Mojito cocktail.
Ingredients | Serves 4-6
- 3 Crazy Fish sea bass, whole, cleaned and scaled, fins removed
For the glaze
- 2 Tbsp. tamarind paste
- 4 Tbsp. honey
- 1 lime, zested and juiced
- 2 tsp. fresh ginger, grated
- 3 cloves garlic, grated
- 1 tsp. sambal chile paste
- 2 tsp. extra-virgin olive oil
- Salt and freshly cracked black pepper
For the salad
- ½ green papaya, cleaned and thinly sliced
- ¼ cup cilantro leaves
- ¼ cup mint leaves
- ¼ cup Thai basil leaves
- ¼ cup green onion, thinly sliced
- 2 Tbsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. toasted sesame seeds
- Maldon sea salt and freshly cracked black pepper
Preparation
- Preheat oven to 425 degrees.
- In a small bowl, mix the glaze ingredients and set aside.
- With a sharp knife, cut ¼-inch slits into the fish skin and place fish on a sheet pan lined with parchment.
- Cook fish for approximately 15 minutes. Remove the fish from the oven, and spoon both sides with the glaze, using care when flipping the fish over. Return the fish to the oven for another five to eight minutes, or until the fish is opaque.
- In a medium bowl, mix the salad ingredients.
- Serve the fish with the salad.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
