Fish and Shellfish Recipes - Baked Sea Bass with Lemon Grass Recipe

Ingredients

• 1 sea bass, about 675g/1 1/2lb, cleaned and scaled

• 30ml/2 tbsp olive oil

• 2 lemon grass stalks, finely sliced

• 1 red onion, finely shredded

• 1 fresh red chili, seeded and finely chopped

• 5cm/2in piece fresh root ginger, finely shredded

• 45ml/3 tbsp chopped fresh coriander (cilantro)

• pared rind and juice of 2 limes

• 30ml/2 tbsp light soy sauce

• salt and ground black pepper

Serves 2-3

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Method:

1. Soak a fish clay pot in cold water for 20 minutes, then drain. Make four to five diagonal slashes on both sides of the fish. Repeat the slashes on one side in the opposite direction to give an attractive cross-hatched effect.

2. Rub the sea bass inside and out with salt, pepper and 15ml/1 tbsp of the olive oil.

3. Mix the sliced lemon grass, red onion, chili, ginger, coriander and lime rind in a bowl.

4. Place a little of the lemon grass and red onion mixture in the base of the clay pot, then lay the fish on top.

5. Sprinkle the remaining mixture over the fish, then sprinkle over the lime juice, soy sauce and the remaining olive oil. Cover and place in an unheated oven.

6. Set the oven to 220°C/425°F/Gas 7 and cook the fish for 30-40 minutes, or until the flesh flakes easily when tested with a knife. Serve immediately.

Note: Moist, tender sea bass is finely flavored with a combination of aromatic ingredients in this simple clay-pot dish.

Variation: This recipe will taste equally delicious with red or grey mullet, red snapper, salmon or tilapia. Depending on their weight you may need to use two smaller fish rather than a single one.