Name: Thai baked sea bass
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 small or 2 big whole sea bass, cleaned & gutted; 2 limes; For the marinade:; Zest of 1 lime; Juice of ½ lime; 1 Tbsp soy sauce; 1 Tbsp; 1 tsp groundnut oil; 1 chilli, deseeded and chopped; 1 garlic clove, chopped; 2 cm ginger, grated; 1 lemon grass, outer leaves and woody parts removed; 2 spring onions, chopped (green parts too); Pinch of palm or brown sugar; 1 handful coriander leaves

Thai baked sea bass

8 Jun 2021

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This Thai baked sea bass is perfect for dinner parties, as the marinating can be prepared hours ahead - the baking itself is super easy. Serve it with steamed jasmine rice, stir-fried veggies or this fantastic Thai potato salad>>.

Ingredients

4 small or 2 big whole sea bass, cleaned & gutted
2 limes
For the marinade:
Zest of 1 lime
Juice of ½ lime
1 Tbsp soy sauce
1 Tbsp
1 tsp groundnut oil
1 chilli, deseeded and chopped
1 garlic clove, chopped
2 cm ginger, grated
1 lemon grass, outer leaves and woody parts removed
2 spring onions, chopped (green parts too)
Pinch of palm or brown sugar
1 handful coriander leaves

Instructions

Put the ingredients for the marinade into a small food processor, then pulse until you get a textured paste.
Wash the sea bass inside and out, then pat dry with kitchen paper. Score the skin with a sharp knife about 3- 4 times on each side, then rub the marinade all over, pushing some into the incisions. Marinate for at least 30 minutes (ideally 2-4 hours).
Preheat the oven to 180°C degree.
Cut the limes into 50mm thick rings, then arrange them in 4 rows in a large baking dish. Lay the fish on top of the rows (if you have two larger fish, create two double rows with the limes slices).
Cover the dish with foil, then bake for 20 minutes. Let it cool for 5 minutes before removing the foil. Or, if you want crispy skin, remove the foil, turn on the grill in the oven and brown the top of the fish for a couple of minutes.
Serve immediately with some coriander leaves and/or spring onion slices scattered on top.