Baked Sea Bass with Lemongrass, Ginger and Garlic
Ingredients
2 tbsp of vegetable oil
2 tsp of ground turmeric
2 tsp of mild chilli powder
4 whole sea bass, scaled and gutted
4 garlic cloves, peeled
3 cm of piece of ginger
4 sticks of lemongrass, trimmed
2 limes, halved
2 red chillies, thinly sliced
8 tsp of fish sauce
1 tbsp of coriander leaves, chopped
4 servings
Calories~463 kcal
Protein~63 g
Carbs~8 g
Fat~20 g
Fiber~2 g
Sugar~2 g
Total recipe
Calories~1,850 kcal
Protein~250 g
Carbs~30 g
Fat~80 g
Fiber~7 g
Sugar~6 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tear off 4 large pieces of foil and find a baking tray big enough to hold the fish.
Step 2
Make a marinade by mixing the oil, turmeric and chilli powder in a bowl. Evenly score the sea bass 4-5 times on both sides, then place one fish on each piece of foil and divide the marinade between them, rubbing it into all the crevices.
Step 3
Using a pestle and mortar, pound the garlic and ginger to a rough paste (or whizz in a mini food processor). Bash the lemongrass with the pestle (or a knife handle) to release the flavours and stuff one inside each fish, along with a quarter of the garlic-ginger paste
Step 4
Squeeze ½ lime over each fish, along with 2tsp fish sauce, and scatter over a quarter of the sliced chilli. Scrunch the foil up to make a sealed parcel, leaving a small air pocket above the fish to help the steam circulate
Step 5
Place the parcels on the baking tray and transfer to the oven for 20 mins, until cooked perfectly. Baste with the juices and scatter with the coriander before serving.
