Spicy Seabass

The European seabass, Dicentrarchus labrax, is primarily an oceanic fish which frequents the shores and estuaries of the UK in the summer months.  Often seen feeding with shoals of Mackerel they provide great sport for sea anglers, especially using lighter tackle.  On a recent fishing trip from Hayling Island I spotted a guy in waders fly-fishing for Bass at the entrance to the Langstone Harbour. What a great way to spend a few hours in the early morning sunshine on a beautiful calm day.

Much of the seabass we eat now is farmed. More than 100,000 tonnes of sea bass were farmed in 2008, compared to the total European wild catch of approximately 7,660 tonnes that year. Provided it is sourced from a well managed farm (check with your fishmonger), it is difficult to taste the difference between farmed and fresh although you will see a difference in price with wild being up to twice the the cost of farmed.  Wild fish vary more in size and tend to be larger. Also the flavour of wild fish is affected by their diet so that can vary depending on their location.

Seabass flesh is white, soft and has a delicate sweetness in flavour.  So, why would you want to upset this delicate balance by cooking a spicy version.  I would agree except that Meghdoots restaurant in Petworth is not your average curry house.  It is a restaurant with skilled chefs who prepare all of their dishes freshly to order. Owners Sanjay and Mili set very high standards and have never failed to impress me on any visit.  The 'special' last friday was Pudeena Machii, fresh seabass blended in a mint and spice marinade and finished in the Tandoor.  The fish retained its fresh moist texture and sweetness but it was combined perfectly with the spices to produce a well balanced dish.  Essentially this is a dry curry so I added a black lentil dal and Palak Chawal (spinach rice).  A great combination which resulted in  a light and very tasty meal.