Curry Tomato Butter Fillet aka ” Butter Chicken” butter
Made with curried roasted vegetables and brown butter roasted tomatoes.
This savoury and tart butter pairs well with our seafood, be it a spread or to cook with.
1x 650g seabass
1x 50ml Curry Tomato Butter
Can be kept refrigerated for 1 month or frozen for up to 2 months
Ingredients: Butter, Sundried Tomato, Leek, Celery, Curry Powder, Turmeric Powder, Oyster Sauce, Soy Sauce, Sugar, cashew nuts, white vinegar
Pan-fry the fillet and top the freshly cooked fish with as much butter as you like.
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.
Season the fillet with salt and a little bit of oil
Place on Baking paper or Aluminum foil and bake it at 200°C for 12 mins on fan/top-down setting
top the freshly cooked fish with butter.
Same steps as baking but instead bake with the butter.