Herb crusted fish with sweet chilli sambal recipe

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  • Yield: 4 Servingsas part of multicourse meal


  • Four 6-oz (170-g) skinless, medium-firm fleshed fish fillets, about 1-in (2.5-cm) thick
  • Salt and freshly ground black pepper to season the fish
  • 2 tablespoons herb puree (Thai Basil and Mint Oil)
  • 1 tablespoon high-heat cooking oil
  • 2 tablespoons hot chilli sauce (or Sweet Chilli Sambal)
How to Make It
  1. To prepare the Thai Basil and Mint Oil, have a colander and big bowl of ice water ready. Bring a medium pot of water to a boil. When boiling, add the basil and mint. When water returns to a boil, immediately drain the leaves and shock the leaves in the ice water. With your hands, squeeze all the water out of the herbs. You should be left with about ½ cup (100 g) of herbs.
  2. In a blender or food processor, add the herbs, oil and salt and puree for 1½ minutes, until the mixture is well blended. In a fine mesh sieve over a bowl, strain the herb oil, using a rubber spatula to press out the oils from the herbs. Set the oil aside and reserve the pureed herbs for coating the salmon. You’ll only use a few tablespoons of the Thai Basil and Mint Oil as a finishing oil on the fish. Store the oil in a glass jar in the refrigerator for about a week. Since the herbs are salted, go light on the salt when seasoning the fish fillets.
  3. Pat the fish fillets very dry with paper towels. Lightly season the fish with salt and freshly ground black pepper. Spread 1 teaspoon of the herb puree on the top and the bottom of the fish fillet. Let it sit for 15 minutes at room temperature.

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