- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes plus standing time
- Effort: easy
For the pumpkin puree
- 200 g pumpkin
- 1 dried red chilli
- 1 star anise
- 3 cm cinnamon sticks
For the spicy topping
- 1 stem of lemongrass
- 2 red Thai bird's eye chillies, finely chopped
- 4 pickled onions, finely sliced
- 3 cm ginger, shredded
- 1 tsp turmeric
- 1 lime, grated zest and juice
- 4 tbsp sweet chilli sauce
1. Using a sharp knife, take the skin off the pumpkin and remove any seeds and fibre. Cut the flesh into 2cm cubes and put into a saucepan. Pour over barely enough cold water to cover and add the chilli, star anise and cinnamon stick. Simmer until the pumpkin is tender about 20 minutes.
2. Discard the spices and puree the pumpkin in a food processor with any residual cooking liquid. Aim for a consistency that resembles thick double cream. Leave on one side.
3. Combine the lemongrass with the chopped red chillies, sliced onions, shredded ginger, turmeric, lime zest and juice. Leave to stand for about 15 minutes.
4. Stir in the sweet chilli sauce, and using a stick blender or small food processor, blend everything until smooth, or if you prefer, leave the sauce slightly rough-textured.
5. Steam the sea bass in a steamer basket for about 5-7 minutes until barely tender.
6. Warm the spiced pumpkin puree and divide between four serving plates. Top each with the cooked sea bass and spoon over the spicy topping. Accompany with salad leaves.
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