This tasty Thai style sea bass recipe is very easy to prepare and cook. The lemongrass, ginger, garlic and chilli make this a refreshing dish with real zing.
Preparation time will be about 15-20 minutes and allow a further 20 minutes cooking time. Ingredients below are for two people.
Ingredients for Thai Style Sea Bass
2 x seabass fillets from Walter Purkis & Sons
2 lemongrass stalks
3 garlic cloves, unpeeled
100g chunk fresh ginger, peeled and finely sliced
3 small red chillies, finely sliced
Zest and juice of 1 lime, plus extra wedges to serve
Torn coriander leaves, to garnish
Cooking Method For Thai Style Sea Bass
Preheat your oven to 180°C/fan 160°C/gas mark 4.
Crush the lemongrass stalks with the blunt side of a knife to bruise it which helps the flavours to come out into the dish. Slice the stalks diagonally into into fine rings. Using the flat of your knife squash the unpeeled garlic cloves again this will release their aroma.
The seeds are the hottest part of the chillies so de-seed them if you would like to make a milder dish. You can do this by cutting them in half lengthways, then holding the stalk end scrape out the seeds and white pith with a tea spoon. Remember to wash your hands and don’t touch your eyes.
Next take a piece of baking parchment about 60cm in length (enough to wrap all the ingredients) and place the lemongrass, garlic, ginger and chillies in the centre. Place the 2 sea bass fillets on the top of these ingredients across the width of the parcel. Sprinkle on the lime zest and a splash of lime juice. Fold up the sides of the baking parchment over the fish, fold in the ends then roll it into a parcel.
NB If you are serving more than two people make separate parcels rather than one large one
Place on a tray, put into the oven and bake for 20-25 minutes. Once cooked open the parcel and scatter over the torn coriander leaves. Serve right away with the lime wedges.
This Thai Style Sea Bass recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.
