another publication by IMAGE asia

Pla Ob Khing Tao Jiew

by Mom Tri's Villa Royale


Sea bass with yellow bean curry sauce and sautéed morning glory.


  • 5/600 gm sea bass gutted & scaled
  • 20 gm julienne ginger
  • 10 gm chopped spring onion
  • 5 gm julienne 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 spring onion
  • 1 tsp oyster sauce
  • 100 gm morning glory
  • 1 tsp chopped garlic
  • 1 tsp yellow bean paste
  • 1 tbsp sliced red chilli
  • 0.5 tsp soya sauce
  • 0.5 tsp oyster sauce
  • 1 tbsp vegetable oil
  • 3 tbsp chicken stock

Method: Cut down the backbone of the sea bass and over the rib cage, but not cutting through to tail. Remove rib cage. You’ll be left with a whole boneless sea bass with its head and tail intact. Season sea bass and place on a tray with banana leaf or greaseproof paper. Spoon the yellow bean curry paste inside the sea bass between the 2 fillets and on top. Bake in an oven at 180°C/350°F for 15 minutes. Place the julienne ginger, chopped spring onion and chilli on top of the sea bass. Place in oven for five more minutes. Sauté morning glory with garlic, yellow bean paste and chilli for 30 seconds. Add chicken stock, soya and oyster sauce; reduce for one minute.

About Chef Darren Wiper
Chef Darren Wiper's career started with flipping burgers at his local fairground in England. He then went to catering college in London. In 1999 he went to work on a cruise ship with further stints in Ireland, France and Bermuda – finally landing in Phuket in 2008 where he has worked for Mom Tri's restaurants ever since.

  • Chef Darren Wiper

Mom Tri's Villa Royale