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Sea bass with sweet and sour sauce and green apple and cashew salad
Fruit and vegetables
1 tbsp
coriander
root
2 tbsp chopped
garlic
2 tbsp Thai
shallot
, chopped
3 long red
chillies
, deseeded and chopped
1 tbsp
chilli
broad bean paste
1 long red
chilli
, deseeded and chopped
2 red bird’s-eye
chillies
, chopped
1 tbsp
coriander
root
1 tbsp chopped
garlic
3 tbsp
lime juice
1
lime
, juice only
2 green
apples
, such as Bramley or Granny Smith
2 tbsp Thai
shallot
, thinly sliced
2
lemongrass
stalks, root and tough outer leaves removed, thinly sliced
3 tbsp
coriander
leaves
2 tbsp
mint
leaves
1 tbsp chopped
Thai basil
leaves
Tins, packets and jars
60g/2¼oz
tamarind
purée
Cooking ingredients
2 tbsp
vegetable oil
1 tbsp
fish sauce
2 tbsp
fish sauce
2 tbsp raw
cashews
2 tbsp
fish sauce
1 tsp
caster sugar
vegetable
oil
, for deep-frying
½ tsp
salt
Meat, fish and poultry
2 x 300g/10½oz wild
sea bass
fillet, skin on
Other
100g/3½oz
palm sugar
1 tbsp
palm sugar
4 makrut
lime leaves
, fresh or frozen
2 makrut
lime leaves
, fresh or frozen, finely shredded
1 tsp kombu dashi powder
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