by Chef Darren Wiper, Mom Tri\u2019s Villa Royale \u2013 Kata<\/em><\/p>\n At Mom Tri\u2019s Villa Royale, Chef Darren Wiper reimagines Thai flavours with refined precision. His Pla Ob Khing Tao Jiew<\/em> pairs tender baked sea bass with a fragrant yellow bean curry and saut\u00e9ed morning glory \u2014 a delicate harmony of spice, salt, and sweetness that embodies Phuket\u2019s coastal spirit.<\/p>\n Sea Bass<\/strong> Yellow Bean Curry Paste<\/strong> Morning Glory Saut\u00e9<\/strong> Prepare the Sea Bass<\/strong> Yellow Bean Curry Paste<\/strong> Spread the curry paste inside the fish cavity and on top. Bake at 180\u00b0C (350\u00b0F) for 15 minutes. Top with julienned ginger, spring onion, and chilli, then bake for another 5 minutes.<\/p>\n Saut\u00e9 Morning Glory<\/strong> To Serve<\/strong> Pla Ob Khing Tao Jiew by Chef Darren Wiper, Mom Tri\u2019s Villa Royale \u2013 Kata At Mom Tri\u2019s 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 saut\u00e9ed morning glory \u2014 a delicate harmony of […]<\/p>\n","protected":false},"author":3,"featured_media":894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[44,240,73,238,78,239],"class_list":["post-893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-kata","tag-mom-tris-villa-royale","tag-recipes","tag-sea-bass","tag-thai-cuisine","tag-yellow-bean-curry"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=893"}],"version-history":[{"count":3,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/893\/revisions"}],"predecessor-version":[{"id":898,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/893\/revisions\/898"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/894"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
1 whole sea bass (500\u2013600 g), gutted and scaled
20 g julienned ginger
10 g chopped spring onion
5 g julienned red chilli<\/p>\n
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<\/p>\n
100 g morning glory
1 tsp chopped garlic
1 tsp yellow bean paste
1 tbsp sliced red chilli
\u00bd tsp soya sauce
\u00bd tsp oyster sauce
1 tbsp vegetable oil
3 tbsp chicken stock<\/p>\n
\nMethod<\/h3>\n
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.<\/p>\n
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.<\/p>\n
In a separate pan, heat oil and saut\u00e9 garlic, yellow bean paste, and chilli for 30 seconds. Add chicken stock, soya, and oyster sauce, and cook for one minute until lightly reduced.<\/p>\n
Place the sea bass on a platter and serve with saut\u00e9ed morning glory on the side. Spoon extra curry sauce over the fish and garnish with ginger and chilli.<\/p>\n","protected":false},"excerpt":{"rendered":"