It’s somehow reassuring that the coupling of fish and potato can take many different forms – each totally different – yet remain somehow familiar. This dish, unlike the deep-fried Friday-night version, is incredibly light, and that’s thanks to (apart from the lack of batter) those bold spices in the red curry paste, along with the fresh lime and coriander.
Ingredients - serves 4
- 2 large floury potatoes
- 4 sea bass fillets
- 3 tablespoons red curry paste
- Small handful coriander
- 1 lime, cut into wedges, to serve
- Sea salt flakes
- Olive oil
- 50g butter
- Coarse black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6.
Peel the potatoes before coarsely grating them into a clean tea towel or muslin cloth. Add a generous pinch of salt and pepper to the potatoes, tossing it through, then squeeze the towel as tightly as possible to remove all of the excess moisture from the spuds. Divide the potatoes into four portions.
Heat 3 tablespoons of oil and the butter in a large frying pan over a high heat. Once the fat is hot, reduce the heat to medium. Form the potatoes into four very tightly compacted patties – pressing the rosti down into a chef’s ring with a spoon would make far more sense, but I appreciate that equipment may be limited. Fry the rosti for 2–3 minutes per side, then drain on a piece of kitchen paper and allow to cool for a few minutes.
Score the skin sides of the fish fillets with four or five slashes and put them into a mixing bowl. Coat the fish fillets in the red curry paste along with a splash of oil and a pinch of pepper. Once well coated, place the fish onto a baking tray, along with the potato rosti, though don’t overcrowd the tray, if you have to do this on two baking trays, then do so. Roast in the oven for 12–15 minutes, until the fish is cooked through.
Serve the fish atop the rosti, scatter with some chopped coriander and a good squeeze of lime juice.