METHOD
1. Prepare the lemongrass sauce. In a small bowl, mix the chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, lime juice, salt, and pepper.
2. Marinate the seabass. Place the seabass fillets in a shallow dish and pour the lemongrass sauce over them. Let them marinate for about fifteen to twenty minutes.
3. Prepare the crispy pai potatoes. Heat oil in a deep pan or fryer over medium-high heat. Carefully add the thinly sliced potatoes and fry them until golden and crispy, about three to five minutes. Remove and drain on paper towels, then season with salt.
4. Grill the peppers. Preheat the grill or a grill pan over medium heat. Brush the sliced bell pepper with olive oil and season with salt and pepper. Grill the pepper slices for about three to four minutes on each side until tender and slightly charred. Remove from the grill and set aside.
5. Cook the seabass. In a steamer basket, arrange the marinated seabass fillets and steam them over boiling water for about eight to ten minutes, or until the fish is cooked through and flakes easily.
6. Assemble the dish. On a plate, create a base of crispy pai potatoes, layer the grilled peppers on top, and place the steamed seabass fillet over everything.
7.Garnish. Add a generous spoonful of Attilus Royal Siberian Caviar on top of the seabass for an elegant finish.
