Recipe from Scott Dougal of Wells Crab House
Recipe published in Feast, Issue 45 – April 2020
2 red chillies, finely chopped
1 thumb of ginger, grated
10 leaves of coriander, chopped
1 stalk of lemongrass, crushed and chopped into 4 pieces
4 cloves of garlic, crushed and finely chopped
100ml of lime juice
100ml of fish sauce
200g of mangetout, sliced very finely
200g of kale, stalks removed and sliced very finely
2tsp of chilli flakes (or more, depending on taste)
1tbsp of sesame oil
4 portions of steamed jasmine rice
4 sheets of greaseproof paper, approximately 20cm square
1tbsp of unsalted butter
Salt and pepper
Extra fish sauce and lime juice for the vegetables
Lay each sea bass fillet on a sheet of greaseproof paper. Sprinkle each with an even portion of the chilli, ginger, coriander, lemongrass, garlic, lime juice and fish sauce. Fold the greaseproof paper over, then tuck and fold the ends to seal the fish, ingredients and liquid into a parcel. Place the four sea bass parcels on a baking tray and put in an oven at 180°C for 12 minutes.
While the sea bass is cooking, heat the sesame oil in a frying pan. Add the mangetout, fine beans, kale, chilli flakes, butter and a pinch of salt and pepper. Fry them gently until the vegetables are soft. Once they are, add a dash of lime juice and fish sauce for extra flavour and remove from heat.
To assemble, take four plates, place some jasmine rice on each one, remove the fish parcels from the oven but don’t open (the drama is the diner opening the parcel themselves and experiencing the aromas) and place beside the rice, then spoon some spiced vegetables onto the plate.
Garnish with a few coriander leaves.