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MasterChef UK ™
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South Indian Rasam, Sea Bass
South Indian rasam broth flavoured with tamarind, tomato, jaggery, chili and curry leaves, served with pan-fried sea bass, a turmeric fondant potato and a coconut chutney.
Kristen: "I am cooking a South Indian rasam, which is that real tamarind, sour broth, and it's going to have a piece of pan fried sea bass on top and a fondant potato made with turmeric and a coconut chutney on the side."
William Sitwell: "This looks like a dish that would take someone about two days to cook. Do you think you've got enough time for this?"
Anna: "You have repeatedly shown us you understand layers of flavour from Thailand to Europe, and now you've stepped into India. Your broth has a great balance of the sourness of the tamarind, the warmth of your spices, a little kick of heat. It's extremely confident and mature cooking."
Grace: "I think your sea bass is cooked beautifully, and you're so good at getting fish skin crispy and seasoned. You've knocked it out of the park."
William Sitwell: "I just love the fact there's a potato sitting at the bottom of this. It's nicely charred, soft in the middle, and they've held their shape. The broth itself is an absolute triumph. You asked for soup, and you produce this sort of extraordinary meal of fish, chutney, tomatoes. This is exactly what I would hope for from a brief like this. I think that's a really memorable dish."
Kristen went through to knockout week.
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