Ingredients
For the Fish:
- 2 x 400g whole sea bass, scaled and gutted (or 4 x 160g sea bass fillets)
- 2 lemongrass stalks
- 3-inch piece fresh root ginger, unpeeled and sliced
- 4 large kaffir lime leaves
For the Sauce:
- 125 ml good-quality chicken stock
- 3 tbsp palm sugar (or light brown sugar)
- 5 large garlic cloves, very finely chopped
- 3 red bird’s eye chillies, very finely chopped
- 60 ml freshly squeezed lime juice
- 50 ml fish sauce
- 10 g fresh coriander, finely chopped
Instructions
Preheat Oven:
- Heat your oven to 180°C (fan 160°C).
Prepare the Fish:
- For Whole Sea Bass:
- Score the fish on both sides at 2 cm intervals, cutting 0.5 cm deep.
- Bruise the lemongrass stalks by bashing them a few times with a pestle or a heavy object.
- Stuff the belly cavity of each sea bass with a lemongrass stalk, a kaffir lime leaf, and some ginger slices.
- Place the sea bass in a large, deep roasting tin. Add a splash of water, cover tightly with foil, and bake for 15 to 20 minutes, or until the fish is cooked through (the flesh should be opaque and flake easily).
- For Fillets:
- Arrange the fillets in a single layer in a large roasting tin. Add a splash of water, scatter the lemongrass, kaffir lime leaves, and ginger slices over the fish. Cover tightly with foil and bake for 10 to 15 minutes, or until the fish is cooked through.
- For Whole Sea Bass:
Make the Sauce:
- In a small saucepan, bring the chicken stock to a simmer over medium-high heat.
- Add the palm sugar and stir until it dissolves. Reduce heat to low.
- Stir in the finely chopped garlic and chillies. The residual heat will soften the raw garlic without cooking it.
- Add the lime juice and fish sauce, then remove from heat.
- Stir in the fresh coriander. The sauce should be tangy, spicy, garlicky, and slightly sweet.
Serve:
- Transfer the cooked fish to a large serving platter, discarding the lemongrass, ginger, and kaffir lime leaves.
- Pour the sauce over the fish.
- Serve with steamed rice.
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