Retreat Recipes: Amatara’s Seared Sea Bass With Tomato Salsa

We all need one dish up our sleeve that looks super sophisticated but is in fact remarkably easy. This is one of those dishes: seared sea bass with tomato salsa and cauliflower puree. Packed with protein, healthy Omega-3 fatty acids, and a whole host of micronutrients and minerals like vitamin C, B vitamins, magnesium, potassium and selenium, this dish is good for the heart and liver, and will get you kudos in the kitchen. Usually cooked up by Chef K. Suttipong Putpong at Amatara Wellness Resort in Thailand, you can try out the dish at home with the recipe below. 

Recipe: Seared Sea Bass with Tomato Salsa and Cauliflower Puree

High Protein | Omega-3 Rich | Anti-Inflammatory | Vitamin-Rich | Antioxidant-Rich

Serves 1 | 247 calories

Ingredients:

• 0.5g Shallot, finely chopped
• 0.5g Cloves of garlic, minced
• 40g Tomatoes, seeds removed and chopped
• 10g Kalamata olives, sliced
• 10g Flat-leaf parsley, chopped
• 7.5g Lemon juice
• 50g Cauliflower
• 1 Cup of vegetable stock (add as necessary)
• 40g Asparagus
• 150g Sea bass fillet
• 3 Wild tomatoes, whole on the vine
• Salt and pepper to taste

For serving

• 1 Lime for decoration
• Sunflower sprout for decoration

Equipment:

• Knife
• Frying pan
• Blender
• Saucepan
• Steamer

Process:

1. To make the salsa, combine the chopped shallots, kalamata olives and garlic with the chopped tomatoes, cilantro, and lime juice. Add salt and freshly ground black pepper to taste
2. Season the fish with a little salt and pepper just before cooking. Heat the frying pan.
3. Lay the fish fillets in the pan skin-side down and immediately press each fillet down with your fingers or a fish slice to prevent curling at the edges.
4. Steam the cauliflower for about 20 minutes, or until the cauliflower is very tender.
5. Transfer the cauliflower to a food processor and add a few tablespoons of the vegetable stock. Blend to a smooth and creamy paste.
6. Boil the asparagus until tender (about 5 minutes for medium and 7 minutes for large).
7. Drain, and transfer to a serving platter: place the asparagus first, a spoon of the cauliflower puree, and place the fish on top. Add the salsa over the fish.
8. Sprinkle with salt and pepper and serve

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Rebecca Cairns

Editor & CCO

Hong Kong-based writer and editor Rebecca Cairns helped develop Compare Retreats from concept to creation as founding editor and has formerly written on travel and wellness with Hong Kong Tatler and The Culture Trip. Her editorial work has taken her all around the world and she is a qualified NASM personal trainer and an avid runner. When she's not travelling, she's planning her next trip, taking hikes to the beach or scribbling away in boutique coffee shops. You can follow her travels on Instagram @jetsetcreate.