Baked Sea Bass & Thai Salad Ala Fierce

Wearing: Dress from Marella , Necklace from Elisabetta Franchi and Heels from Zara


As someone who comes from a Filipino background, I grew up spoiled by endless homecooked, mouthwatering dishes that any modern-day foodie would die for. Filipino food is near and dear to my heart and remains one of my absolute favorite comfort food options. However, since growing up, I realized how most people are not aware of the real Filipino taste and famous dishes that will surely win the hearts of many. For now, I am not sharing a Filipino dish. I will share a recipe of my favourite comfort food for an on-the-go person like me who works in fashion and has a day job on aside.


  • Sea Bass or Gilt-Head Bream (Per person: about 350 – 450grams when cooked in full, about 200 grams when filleted) or any other fish of your choice
  • A handful of Fresh Flat Parsley Leaves
  • White Rice Vinegar
  • Sesame seed oil 
  • 4 cloves Garlic
  • Ginger 1tsp
  • 1 Lime
  • Kikkoman soy sauce for seasoning

Mix all together marinate the Sea Bass for 30 minutes.

Cook for 2 minutes in 200 degrees, flip over, squeeze the lime juice into the pan and cook for 2 minutes more.

Thai Salad:


Bell pepper red and yellow
Green Chili
Savoy Cabbage

-Prepare the vegetables. De-seed the red pepper and chili and slice into thin strips. Finely slice all the vegetables into fine strips and shred the cabbage. Mix all together and set aside.

Thai Salad Sauce:
2 freshly squeezed orange juice
Salt for seasoning
2 tbsp of peanut butter
Sesame Seeds Oil
Soy Sauce
Fish Sauce

*Mix all the ingredients and add to the salad. Add peanut oil for a little after taste and roasted peanuts on top.

Serve the fish on top of a pile of the Thai vegetable salad, sprinkled with the sesame seeds and some fresh Parsley.

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