Creating a Nutritious Dish for £10 under 15 Mins

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Member’s Talk Bimonthly

With Chef Budiono

Pan Seared Seabass

Chef Budi’s Recipe of ‘Bali Eats’

Pan seared seabass recipe Served 2

  • Ingredients – 2 seabass fillets
  • 3 spoon cooking oil
  • 60 grams of butter
  • 20 grams of butter
  • 1 bunch of asparagus
  • peel and cut the bottom part
  • 1 cup brown rice
  • 3 cups of water
  • 2 garlic cloves with skin – crushed
  • 2 shallot chopped
  • + 1 peeled garlic chopped
  • 5 each cherry tomato – cut into halves
  •  Salt and pepper to taste
  • Thyme and rosemary
  •  2 springs each
  • 2x Lemon wedges
  •  The chili paste is ready-made


 01. cooking rice – Washed rice and put in a pot with water, simmer until the water evaporate, check seasoning and add 20g butter and mixed well, take out from the heat and put a lid on. It should take around 30 minutes.

 02 cooking seabass – Make a slice mark on seabass skin and season both sides with salt and pepper – On a non-stick pan, put cooking oil and till warm – Add seabass, skin side. If oil is not enough, you can add more oil and add the crushed garlic, thyme, and rosemary – Keep pan-fried until around 75% cooked, you can see the edge of the skin slightly turns golden brown – Put some butter in and flip the fish for 30 seconds and do the basting – Finish with squeezed lemon juice – Take out and rest

 03. cooking asparagus – On a pot with boiling water. – Add salt. Put asparagus in and close the pot with a lid – Cook for 2 minutes. – Take out and season with salt, pepper, and lemon juice 04. for tomato Sauteed shallot and garlic using seabass cooking fat. Add tomato and mix gentle with low heat. Season with salt, pepper, and a pinch of sugar


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