Friday , September 24 2021
Recipes: Asian Style Oven-Baked Sea Bass 1

Recipes: Asian Style Oven-Baked Sea Bass

Recipes: Asian Style Oven-Baked Sea Bass 2

Recipe from the cookbook For the Love of the Sea

For the Love of the Sea, by Jenny Jefferies, is published by Meze Publishing at £22
Front cover by: http://www.paulgregoryphotography.co.uk/

Try this fish recipe from a new cook book, For The Love of the Sea, by Jenny Jefferies

Serves Two

INGREDIENTS

1 whole sea bass 
Sea salt
Black pepper
2 cloves of garlic, crushed
3cm of fresh ginger, peeled and grated
2 fresh red chillies, diced
2 lemongrass stalks, cut diagonally into small pieces

2 tbsp of light soy sauce
1 small tin of coconut cream
Handful of cherry tomatoes
3 spring onions, chopped
Handful of fresh coriander, to taste

METHOD
Ensure the fish is fully cleaned and gutted with the gills and any threads within removed. I like to keep the head on but you can remove the head if preferred. Slash the flesh on both sides of the fish, if it’s not already done, and season it inside and out with salt and black pepper.

Mix together the crushed garlic, grated ginger, diced chilli and lemongrass, plus a pinch of sea salt and black pepper. Finally, add the light soy sauce to the mixture. Let the whole fish marinate in this mixture for at least 30 minutes.

Place the fish, including all the remaining marinade, in a piece of foil and add the coconut cream. Wrap the foil around the fish and crimp the edges to seal it at the top, forming a parcel. Make sure there is still some space around the fish.

Place the foil parcel in the oven and bake for 20 to 30 minutes at 170°C. Halfway through the cooking time, remove the foil parcel from the oven, open it up and add the handful of cherry tomatoes and the chopped spring onions, making sure to close it again before putting it back in the oven for the remaining cooking time. Once fully baked, leave to stand for 5 minutes before opening the foil parcel.

To serve
I like to serve this dish with a few coriander leaves scattered on top and rice on the side, fried lightly with a little butter and light soy sauce, along with some seasonal leafy veg.

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