Saba Thai New Year

Celebrate Thai New Year at Saba!

Monday 13^th April is Thai New Year and Saba / Saba To Go will celebrate in style. Step under the balloon arch at either venue for a host of treats. Saba, Clarendon Street will surprise visitors with voucher giveaways, a complimentary glass of Prosecco with lunch and a menu full of special Thai New Year delicacies which will run until Sunday 19^th April. Sip on a Samun Prai cocktail while enjoying a trio of seafood salad, grilled monkfish fillet and Khao Niew Mamung – fresh mango with steamed sticky rice and coconut milk for dessert.

Saba To Go will also be getting in on the action with a chance for customers to win vouchers with every order – simply check inside your delivery bag.

Saba’s Executive Chef, Taweesak Trakoolwattana has shared his recipe for customers to recreate the Grilled Monkfish Fillet for a taste of Thailand at home.

 Grilled Monkfish fillet** for 4 people

With Chu Chi sauce (thick red curry sauce) and green vegetables

Ingredients                                                                         

• 600 g monkfish fillet
•  3 dsp plain flour
• ½ tsp cracked black pepper
• ½ tsp salt
• ½ lime
• 4 dsp rapeseed oil
• 50g snow peas
• 50g green beans cut into 3”                                               
• 50g sugar snaps
• 200ml water to cook vegetables

Chu Chi sauce

• 80 g panang curry paste
• 3 dsp rapeseed oil
• 4 kaffir leaves torn
• 400ml coconut milk
• 2 dsp fish sauce
• ½ dsp palm sugar

Garnishing

• 3 kaffir lime leaves, fine julienne
• ½ chilli seeded, fine julienne

Cooking Method

To prepare the curry:

1. Bring a sauce pan to medium heat, add the oil and curry paste. Stir until you get a nice aroma, then add coconut milk and kaffir lime leaves. Cook for a few minutes, season with fish sauce and palm sugar and put to one side.

To prepare monkfish:

1. Cut into eight pieces (approximately 75grams each) and season with salt, pepper and lime juice. Coat the seasoned monkfish in plain flour and keep to one side.
2. Bring a grill pan to a medium / high heat. Add the oil and panfry the monkfish for two minutes on each side until it is a nice golden brown colour.
3. Place the monkfish into the chu chi sauce and cook for one minute until the sauce absorbs into the fish.
4. Bring the water to a boil in a saucepan, add green beans, sugar snaps and snow peas and cook for 1 minute. Drain and put on the plate. Top with two pieces of monkfish on each plate with the sauce.
5.  Garnish with kaffir lime leaves and chilli julienne.