Thai Sea Bass
Ingredients
- 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
Method
- 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.
