Pla Ob Khing Tao Jiew
by Chef Darren Wiper, Mom Tri’s Villa Royale – Kata
At Mom Tri’s Villa Royale, Chef Darren Wiper reimagines Thai flavours with refined precision. His Pla Ob Khing Tao Jiew pairs tender baked sea bass with a fragrant yellow bean curry and sautéed morning glory — a delicate harmony of spice, salt, and sweetness that embodies Phuket’s coastal spirit.
Ingredients
Sea Bass
1 whole sea bass (500–600 g), gutted and scaled
20 g julienned ginger
10 g chopped spring onion
5 g julienned red chilli
Yellow Bean Curry Paste
3 tbsp vegetable oil
1 tsp red curry paste
1 tbsp chopped garlic
1 tsp chopped coriander root
2 tbsp chopped ginger
2 tbsp yellow bean paste
1 tsp sugar
1 tbsp chopped spring onion
1 tsp oyster sauce
Morning Glory Sauté
100 g morning glory
1 tsp chopped garlic
1 tsp yellow bean paste
1 tbsp sliced red chilli
½ tsp soya sauce
½ tsp oyster sauce
1 tbsp vegetable oil
3 tbsp chicken stock
Method
Prepare the Sea Bass
Cut along the backbone of the sea bass, removing the rib cage but keeping the head and tail intact. Season lightly. Place on a tray lined with banana leaf or parchment paper.
Yellow Bean Curry Paste
Heat vegetable oil in a pan. Add garlic, coriander root, ginger, and red curry paste. Stir-fry until fragrant, then add yellow bean paste, sugar, spring onion, and oyster sauce. Cook briefly to form a thick paste.
Spread the curry paste inside the fish cavity and on top. Bake at 180°C (350°F) for 15 minutes. Top with julienned ginger, spring onion, and chilli, then bake for another 5 minutes.
Sauté Morning Glory
In a separate pan, heat oil and sauté garlic, yellow bean paste, and chilli for 30 seconds. Add chicken stock, soya, and oyster sauce, and cook for one minute until lightly reduced.
To Serve
Place the sea bass on a platter and serve with sautéed morning glory on the side. Spoon extra curry sauce over the fish and garnish with ginger and chilli.
