AHK Thai Sauce Fillet
Our take on traditional Thai sauce, pairs very well with our seafood both as a marinade or a dipping sauce.
What’s Included:
1x 650g seabass
1x 50 ml Thai sauce
Shelf Life
Upon opening, finish within 2 weeks, and can be kept frozen for up to 1 month.
Ingredients:
Garlic, Garlic Oil, Vinegar, Cherry Tomato, Chilli, Chili Padi, Coriander, Sugar, Fish Sauce, Soy sauce
Cooking Instructions
1. Marinate the fillet in Thai sauce for at least 30 mins.
Place on Baking paper or Aluminum foil and roast at 200°C for 12 mins on fan/top-down setting.
2. Steam fish fillet for approx 7-8min (add a dash of oil on the base plate to prevent sticking), and enjoy it with thai dipping sauce.
3. Pan-fry fillet as you enjoy and have it with our thai sauce
Pro Pan-Frying Tips:
Heat up the pan on high heat till smoking
Turn down the heat to medium and add in oil
Lay the fillet into the oil carefully skin side down, and press down on the flesh to ensure all of the skin touches the pan
Cook skin side down for at least 1 and a half minutes before moving it.
Check for golden-brown skin
If the colour is a bit dark, change heat to medium-low and flip the fish carefully, cook on the flesh side for 1 minute, set aside and let rest for 1 min
If the colour is still very pale, change the heat to medium-high and cook for 30 more seconds
When the colour is right, change heat to medium-low and flip the fish carefully, cook on the flesh side for 1 minute, set aside and let it rest for 1 min.
