Chef Aaron Craze, a brilliant English Chef who won as JaimeOliver’s Successor on the show Jaime’s Chef, visited Manila as part of his Rude Boy Cooks in Manila Tour! And after learning about his Cinderella Story, I have nothing but pure respect for this guy. He's an awesome cook, and an inspirational individual altogether! Read more about him from my post at The Pickiest Eater!
When we were invited by Chef Angelo Comsti to an afternoon event at Red Shangri-La with the Asian Food Channel to meet Chef Aaron and watch him in action, we didn't need to think twice! And so I fortunately got to see him cook an amazing fish dish!
Presenting Chef Aaron's Pouched Local Sea Bass!
If you love coconut-y dishes with a little heat, then you would love this dish as much as I did! I swear I was thisclose to ordering rice to go with it hahaha! The sea bass was cooked and seasoned well, and the sauce... oh the sauce!... had the sweetness of the coconut, and a hint of heat from the chili. It was perfect! Hope I could muster up the guts to try and cook this at home hehe.
During the event I decided to take a video of him in action because I knew I would have a hard time jotting down notes and taking pictures at the same time. But because of the background noise, I couldn't make out some of the ingredients. FAIL!
Luckily, Mark Magallanes of Breakfast Magazine who was with us at the event, writes super fast and was able to jot down the recipe! And he graciously shared with me his notes. (Thanks Mark!)
So without further adieu, here's the recipe of Chef Aaron Craze's Poched Local Sea Bass! Enjoy!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 2 (Actually I could finish this all by myself haha!)
- Coconut Milk (around 1-2 cups)
- ¼ piece ginger, chopped
- 1 piece turmeric, chopped
- 1 teaspoon sugar
- 2 pieces chopped curry leaves
- 2 pieces chopped kaffir lime leaves
- 2 pieces of whole chilis
- 2 pieces of diced tomatoes
- 2 tablespoons turmeric
- 2 heads of bokchoy
- 2 piece fillet sea bass
- 3 cloves of chopped onions
- and salt and pepper to taste
First, sautee the onions in a pan using vegetable oil.
Once you can smell the fragrance of the onions, add the chopped ginger, turmeric, curry leaves, and kaffir lime leaves. (Kaffir lime leaves is a common ingredient for coconut based dishes. I tried to research for a substitute but there seems to be none sorry! If you know of a good substitute, please do share!)
Add tomatoes and whole chilis. Mix!
And then time to pour that beautiful coconut milk! I failed to get the exact measurement of the milk, but I'm guessing around 2 cups? Mix, cover, and allow to boil.
After boiling, lower down the flame to simmer. Then just add salt and pepper to taste.
Now for the fishy. Poach two fillets of sea bass in the sauce for five to six minutes.
Blanch bokchoy heads in boiling water.
Remove the fish and sauce from heat, put it in a plate...
... then add the bokchoy on top of the fillets for presentation. That's it!
For more of Chef Aaron's recipes and to watch him in action, watch Rude Boy aired every Thursday at 11PM until June 27 in AFC!