Sea bass cooked in a tandoori marinade served with a coconut, saffron and ginger sauce and a smoked yogurt cucumber dip.
Peel the garlic and the shallot and roughly chop. Remove the seeds from the chilli. Squeeze the juice from the lemon. Place all of the tandoori ingredients (except the fish) into a blender and mix well. Rub this mixture over the fish and then place in the fridge to marinade for at least half an hour.
Preheat the oven to 200'C.
Remove any excess marinade from the sea bass. Heat a frying pan until hot and add a splash of oil. Cook the fish skin side down until golden brown and then transfer to the oven for 3-5 minutes to finish cooking.The fish is cooked when the thickest part of the fish is white all the way through.
Peel and finely dice the shallot. Remove the seeds from the chilli and finely chop. Peel and finely chop the ginger.
Heat the oil in a pan and then sweat the onions with the ginger and the chilli. Once the onions are golden brown, add the coconut milk and the saffron. Bring to the boil and reduce until thick. Season.
Clarify the butter. Dice the cucumber into small cubes and then sprinkle with salt to draw out the water.
Place the clarified butter in a saucepan and heat until it begins to smoke. Remove from the heat, add the cloves and the cumin seeds and once they are crackling, add the yogurt and the cucumber and stir well. Cover and leave to rest.
To serve: plate the fish and drizzle with the sauce. Add a spoonful of the yogurt dip to finish.
«If possible, marinade the fish in the tandoori spice mixture overnight.»