Ingredients

The following ingredients have 4 Servings
  • 2 whole sea bass
  • 2 limes
  • 1 shallot
  • 1 red chilli pepper
  • 3 lime leaves (use lime peels instead if you can't find the leaves)
  • 3 garlic cloves
  • 2 stalks lemongrass
  • 3 cm fresh ginger root
  • olive oil

Instruction

  • You will need the following cooking equipment:: Cutting board & chef's knife, Filleting knife, Blender or mortar, An oven, Tinfoil, Baking dish
  • Tip: Would you rather not clean the sea bass yourself? Ask your fishmonger to do it for you! 
  • As fish have scales on their skin, you'll need to remove those before cooking. While cleaning, the scales can jump around and so it can get messy.
  • Be careful because the fish has some sharp fins, most fishes can cut your hand easily. Use the back of your knife and go against the scales.
  • For a good grip, grab the tail of the fish with a clean towel. Clean the fish with running cold water and check to see if all of the scales have been removed.
  • CUT lengthwise into the fish its stomach and remove all its entrails. Again clean the fish carefully under running cold water. Pat the sea bass dry with a kitchen towel. Now the fish is ready to use! Baked sea bass with lemongrass and ginger
  • QUICKLY blend the lemongrass, olive oil, ginger root, red chilli pepper, garlic cloves and shallot until a rough mixture has been formed. Usually, you'll just use the pulse setting 2 or 3 times.
  • SCORE (cut) across the fish and trough the skin about 4 to 5 times each side. Fully coat the sea bass using this mixture using your hands, outside and inside.
  • SQUEEZE the juice from 1 lime over each fish to make it fresher. SLICE the second lime into quarters and place two pieces inside each fish. 
  • PRE-HEAT your oven to a temperature of 180 degrees Celsius or 350 degrees Fahrenheit. HALVE each lime leaf and push these inside the dish too, one leaf per fish. WRAP both fish in tinfoil loosely.
  • Simply cook the sea bass for about 25 minutes, and let cool off for about 5 minutes before eating. If you're planning on eating the fish at a later time, keep them covered in tin foil and refrigerate up to 6 hours tops.
  • These sea basses with lemongrass and ginger go great with a variety of rice, baked potatoes or plain ol' pasta, enjoy!