Whole Baked Thai Seabass
Serves: 4
 
Ingredients
  • 4 whole seabass, about 300g each
  • 2 lemongrass stems, outer leaves removed
  • 5cm (2in) root ginger, peeled
  • 4 garlic cloves, peeled
  • 2 red chillies, washed
  • 1 bunch coriander, washed
  • 2 limes, juice
  • 20ml (4 tsp) honey
  • 30ml (2 tbsp) fish sauce
  • 60ml (4 tbsp) vegetable oil
  • spring onions, for garnishing
Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6.
  2. Wash the sea bass inside and out, and pat dry with kitchen paper.
  3. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.
  4. Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.
  5. Use half of the mixture over the fish, making sure you push some into the cuts. Use the remainder of the mixture to fill the cavities of the fish.
  6. Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
  7. Bake for 20 minutes or until the fish is cooked and flakes easily.
  8. Let it rest for about 5 minutes before opening the parcel. Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it’s not edible because of the woodiness of the lemongrass. Serve immediately.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/easy-baked-whole-fish-recipes/