I love Thai food. The flavours are so wonderful, fresh and exciting. As soon as I see this dish I knew I had to try it.
It took me a while to pluck up the courage as I haven’t eaten a whole fish like this before nor cooked one. But since I now take regular trips to Billingsgate fish market I thought it was time to be a bit more adventurous!
Ingredients
2 sea bass, gutted and scaled (mine were about 350g each)
100g ginger
2 large garlic cloves
2 lemongrass stalks
2 Birdseye chillies
1 red chilli
1 lime (plus extra to serve if desired)
250g new potatoes, washed
5g light butter
Coriander
2 spring onions
Method
1. Firstly make the fish stuffing. Thinly slice the ginger, and slice the garlic in half (you do not have to remove the skin on either) bash the lemongrass then thinly slice into discs, chop the chillies and mix all together in a bowl with the zest of the lime and its juice.
2. You will need a very long sheet of baking parchment. This needs to be able to be able to wrap around the fish and be folded shut. Place the fish on top and fill the cavities with the majority of the stuffing sprinkling the rest on top. Fold over the barking parchment and seal. This can now be left in the fridge until ready to cook.
3. Place the parcel in its roasting tin in a preheated oven to 180C. Cook for 25-35 minutes until the flesh flakes off the bone
4. Whilst the fish is cooking boil the potatoes. When cooked drain well slice in half long ways and add back to the pan with the butter and mix well.
Serve the fish and potatoes together with an extra lime wedge for squeezing, lots of fresh coriander and a sprinkling of sliced spring onion
Nutrition per portion*
Calories 580
Protein 76g
Carbohydrate 23g
Fat 21g
Fibre 3g
The flavours here were amazing, it is obviously very finicky to eat but worth it. I will def be making again. It was delicious served with the Asian style greens. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 