Ingredients

The following ingredients have 4 Servings
  • 4 whole sea bass, about 300g (10oz) 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

Instruction

  • Preheat the oven to fan 180°C / conventional 200°C / 400°F / gas mark 6.
  • Wash the sea bass inside and out, and pat dry with kitchen paper.
  • 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.
  • 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.
  • Season the fish inside and out.
  • 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.
  • 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.
  • Bake for 20 minutes or until the fish is cooked and flakes easily.
  • Let it rest for about 5 minutes before opening the parcel. Serve immediately.
  • 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 the woodiness of the lemongrass.