📝 About This Recipe
This dish is a sophisticated homage to the coastal flavors of Southern India, reimagined through the lens of modern fine dining. Buttery, flaky Chilean Sea Bass is pan-seared to achieve a golden crust, then paired with a luxurious emulsion infused with tempered black mustard seeds and aromatic fresh curry leaves. The result is a masterclass in balance, where the richness of the fish meets the sharp, earthy complexity of traditional Vedic tempering.
🥗 Ingredients
The Fish
- 4 pieces Chilean Sea Bass Fillets (6 oz each, skin-on and scaled)
- 1 teaspoon Kosher Salt (to taste)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
Curry Leaf & Mustard Emulsion
- 20-25 leaves Fresh Curry Leaves (stemmed and patted dry)
- 1 tablespoon Black Mustard Seeds (whole)
- 2 pieces Shallots (finely minced)
- 1 teaspoon Ginger-Garlic Paste (freshly ground)
- 1 cup Coconut Milk (full-fat, premium quality)
- 3 tablespoons Cold Unsalted Butter (cubed)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 teaspoon Lemon Juice (freshly squeezed)
Garnish & Finishing
- 1 handful Micro-Cilantro (for freshness)
- 2 pieces Radish Bulbs (shaved paper-thin in ice water)
- 1 tablespoon Curry Leaf Oil (optional, for plating dots)
👨🍳 Instructions
-
1
Pat the sea bass fillets extremely dry using paper towels. Moisture is the enemy of a crisp skin. Season generously with kosher salt on both sides and let rest at room temperature for 15 minutes.
-
2
In a small saucepan over medium heat, add a teaspoon of oil. Once shimmering, add the black mustard seeds. Wait for them to begin popping (crackling), which releases their essential oils.
-
3
Immediately add the minced shallots and 10 curry leaves to the popping seeds. Sauté for 2-3 minutes until shallots are translucent but not browned.
-
4
Stir in the ginger-garlic paste and turmeric. Cook for 1 minute until the raw aroma dissipates. Pour in the coconut milk and bring to a gentle simmer.
-
5
Reduce the coconut milk by half until it coats the back of a spoon. Strain the mixture through a fine-mesh chinois into a clean pan, pressing on the solids to extract all flavor. Discard solids.
-
6
Keep the strained sauce on very low heat. Just before serving, whisk in the cold cubed butter one piece at a time to create a glossy, stable emulsion. Stir in lemon juice and keep warm (do not boil).
-
7
Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat with 2 tablespoons of grapeseed oil.
-
8
Place the sea bass fillets skin-side down in the pan. Press down firmly with a spatula for 30 seconds to ensure even contact. Reduce heat to medium-high.
-
9
Sear the fish skin-side down for 5-6 minutes without moving it, until the skin is golden and crispy and the flesh is cooked 70% of the way through.
-
10
Flip the fillets gently and cook for an additional 1-2 minutes depending on thickness. The internal temperature should reach 135°F (57°C).
-
11
In a separate tiny pan, flash-fry the remaining 10-15 curry leaves in a drop of oil for 5 seconds until translucent and crisp. Drain on paper towels.
-
12
To plate: Spoon a generous pool of the mustard emulsion into the center of a warmed shallow bowl. Place the sea bass fillet, skin-side up, in the center.
-
13
Garnish with the flash-fried curry leaves, shaved radish, and micro-cilantro. Dot the emulsion with curry leaf oil if using.
💡 Chef's Tips
Always use fresh curry leaves; dried ones lack the essential citrusy-herbal punch required for this emulsion. If the sauce breaks (separates), add a teaspoon of warm water and whisk vigorously to bring it back together. For the ultimate crispy skin, use a fish spatula and ensure the oil is just starting to smoke before the fish hits the pan. Chilean Sea Bass is very forgiving due to its high fat content, but if substituting with Halibut, reduce cooking time by 2 minutes to avoid drying out.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Dry Riesling or an Albariño to cut through the richness of the fish and coconut. Serve alongside a small mound of lemon-infused basmati rice pilaf to soak up the extra emulsion. A side of charred asparagus or sautéed baby bok choy provides a nice textural contrast. For a non-alcoholic pairing, a sparkling ginger and lime infusion complements the spice profile perfectly.