Coast Restaurant and Bar

Black Sea Bass with Lemon Balm-Eucalyptus, Japanese Eggplant and its Flower, Jasmine, Curry Leaf

Ingredients (recipe for 4 portions)

  • 6 fillets each 150g sea bass with skin on
  • 1 large bundle wild lemon balm
  • 1 large branch eucalyptus
  • Salt

For the eggplant 

  • 1 Japanese eggplant
  • 50g white miso paste
  • 50g butter, softened at room temperature
  • 5g togarashi

For the jasmine pudding 

  • 500g water
  • 40g jasmine tea
  • 10g sugar
  • 5g salt
  • 8g agar-agar 

To finish 

  • 6 young curry leaves
  • Flower of the eggplant

Method

  1. Place the seasoned fish skin-side-down in a bamboo steamer lined with the leaves.
  2. Take basket off the heat after steaming for about 8 minutes.
  3. Carefully remove the fish from the basket. Gently remove the skin from the fillet in one piece.
  4. Cook the skins on a plancha or flat-top griddle until crispy. Drain on paper towels.

For the eggplant 

  1. Mix together the miso, butter and togarashi in a bowl to create a thick paste.
  2. Cut the eggplant length-wise and rub the butter mixture all over.
  3. Place in a 200°C oven and roast for about 15 minutes until softwhat's up .

For the Jasmine pudding 

  1. Bring the water to a boil in a pot and add salt, sugar and agar-agar.
  2. Reduce heat and simmer for 10 minutes. At the last minute, add the jasmine tea.
  3. Turn off the heat and let the mixture steep for 2 minutes, then strain into a shallow pan and place in the chiller.
  4. Once the mixture has set into a firm gel, place the gel into a high-power blender. Blend until a smooth and thick fluid is produced. Strain and pour into a squeeze bottle.

To finish

  1. Place the sea bass onto the plate with the eggplant next to it.
  2. Top the fish with its crispy skin and curry leaves.
  3. Garnish the eggplant with the flowers and more herbs.
  4. Dot the plate with the jasmine pudding.

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Phone

(60 88) 797 888 ext. 6304

Location

Beachfront

Operating Hours

Breakfast
6.30am - 10.30am

Dinner
6.30pm – 10.30pm

Bar
4.30pm till late

Happy Hour
4.30 pm – 5.30 pm
10.00 pm – 12 midnight

Dress Code

Smart Casual (no shorts or flipflops)

Smoking Policy

Smoking is permitted only at the outdoor deck.