Thai Sea Bass | Living North

Thai Sea Bass

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Thai sea bass
Serves: 
4

50g fresh ginger 
2 garlic cloves 
4 limes, zest and juice
4 tbsp nam pla or fish sauce 
1/2 tsp white sugar 
2 sticks of lemongrass 
2 red chillies, seeds removed 
8 spring onions 
Oil for drizzling 
4 whole sea bass, gutted and scaled
2 handfuls of fresh coriander 
Lime wedges to serve

Using a fine grater, grate the fresh ginger, garlic and lime zest into a mixing bowl (or you can chop them with a knife if you prefer). Add the lime juice, fish sauce and sugar. Slice the lemongrass and red chillies finely and add to the mixture. Slice the spring onions into 2cm long pieces and add to the bowl. 

Lay out four pieces of foil, approximately 60–70cm square. Drizzle some oil in the centres of the foil to stop the fish sticking. Using a sharp knife, score the fish three times on each side. This will let all the flavour in. Lay the scored sea bass in the centre of the foil and stuff each fish with the ginger and garlic mixture. Pour over the remaining mixture and liquid.

Bring up the edges of the foil to keep in all the juices, then fold up the foil to seal in all the flavour. Put the parcels on a baking tray and cook for 30 minutes at 200C. When cooked, place the foil parcels onto each person’s plate and serve to the table, then your guests can tear open the parcel to experience all the steam and aroma.

Published in: May 2015

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