Jennifer Angela Lee’s creations for Eat List Star Challenge 2: Modern Asian Dish that Best Represents Yourself

Eat List Star

Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam
Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam
28 Apr 2016

Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam

This dish represents the knowledge I have gained cooking Latin American cuisine (using shrimp and plantain) but can also be crossed over into Asian cooking. By using my gut instincts for these challenges I feel that I am leaning towards Indian cuisine in my cooking.

I seasoned the sea bass with salt and pepper and pan fried it, skin down. I baked it in the oven with a banana leaf. The plantain curry was more sweet than spicy and contained dried shrimp, cumin, coconut cream, jaggery, red chillies and red onion. The mango lime jam consisted of cardamom, ripe mangos, lime juice, zest, green chillies, jaggery and was stuffed into a baby eggplant which I saw at the market, thought it was adorable and just had to buy it! The warm flavours of the curry contrasted with the tart and sweet jam with the salty, crispy sea bass.  

Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam
Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam
28 Apr 2016

Dish title: Crispy Sea Bass with Plantain Shrimp Curry & Mango Lime Jam

This dish represents the knowledge I have gained cooking Latin American cuisine (using shrimp and plantain) but can also be crossed over into Asian cooking. By using my gut instincts for these challenges I feel that I am leaning towards Indian cuisine in my cooking.

I seasoned the sea bass with salt and pepper and pan fried it, skin down. I baked it in the oven with a banana leaf. The plantain curry was more sweet than spicy and contained dried shrimp, cumin, coconut cream, jaggery, red chillies and red onion. The mango lime jam consisted of cardamom, ripe mangos, lime juice, zest, green chillies, jaggery and was stuffed into a baby eggplant which I saw at the market, thought it was adorable and just had to buy it! The warm flavours of the curry contrasted with the tart and sweet jam with the salty, crispy sea bass.  

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