Seabass Rendang Curry

Seabass Rendang Curry

Prep Time
10 Minutes
Cook Time
15 Minutes
A quick and simple Rendang inspired curry sauce with pan fried fish.
  • 2 tablespoons oil

  • 3 shallots, finely chopped (alternatively use 1 small onion)

  • 400 millilitres tin coconut milk

  • 1 sachet Redang

  • 1 red pepper, sliced

  • 50 grams (2 ounces) green beans, topped, tailed and halved

  • 2 spring onions, finely sliced

  • 2 sea bass fillets

  • lime wedges to garnish

  • basmati rice – to serve

Cooking tip
  1. For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.


  • 1 Heat 1 tbs oil and fry shallots in large pan for 3-4 minutes to soften. Add coconut milk, Rendang Street Food Seasoning and bring to a simmer, add red pepper, green beans and spring onion and cook for around 10 minutes, or until beans are tender and coconut milk has thickened.
  • 2 Meanwhile heat the remaining oil in a non-stick pan, pat the skin of the seabass fillets dry with a paper towel, then slice each fillet into 4-5 even strips. Place the seabass fillets, skin side down into the hot pan and press down. Cook for 3-4 minutes until skin is crispy then flip over and finish on the flesh side for 30 seconds.
  • 3 Serve the sauce with basmati rice in bowls, top with the seabass and lime wedges.