Pan fried Sea bass, wild rice, griddled Pak Choi & curry sauce

The Hungry Chef

Yes that’s right curry sauce. Your probably thinking, Ryan really… Well yes I haven’t lost my mind.Firstly welcome back to the hungry chef it’s been a busy month for myself, I’ve been rather busy cooking, blogging & organising and I just wanted to share this dish with you, which is my take on a refined fish curry. Some will say it isn’t refined, it’s pretty hard to refine something that doesn’t need refining, have you ever tried plating a curry?..You get my point. Anyway let’s begin. For this curry you’ll need


  • 2 sea bass – from whole. ( challenge yourself and prep the fish from whole) if not 2 fillets will do
  • 500g wild rice
  • 1 small can coconut milk
  • 2 star anise
  • 4 tbsp turmeric
  • 1 stick lemon grass
  • 1 small nob of ginger
  • 2 pieces of garlic
  • 1 whole onion – fine dice
  • 1 red chilli
  • 1…

View original post 439 more words