Sea bass Thai style

  • Serves 4
  • 8 Sea bass fillets
  • 1 Large banana leaf ot baking parchment with raffia string
  • 2 Kaffir leaves finely chopped
  • 1 Thumb size knob of fresh ginger finely chopped
  • 1 Small handful of coriander leaves finely chopped
  • 1 Green Chilli de-seeded and finely chopped
  • 2 Stalks of lemongrass, white insides finely chopped
  • 2 Limes sliced
  • Pickled Cucumber
  • 1 Small cucumber finely sliced
  • 1 Tablespoon of shoaxing rice wine
  • 1 Tablespoon best white wine vinegar
  • 1 Tablespoon of dill finely chopped
  • 1 Tablespoon of coriander finely chopped
  • 1 Tablespoon of caster sugar or honey
  • Served with brown rice and pointy cabbage
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon shaoxing rice wine
  • 1 Tablespoon light soy sauce
  • 1 Desert spoon sesame seed oil
  • Mix the kaffir leaf, ginger, coriander, chilli and lemongrass together. Place one fillet of sea bass on a square of banana leaf or parchment with enough space to make a parcel. Pile a quarter of the m
  • Repeat for all four parcels.
  • Steam for 6-10 minutes.
  • Put the cucumber ingredients in a bowl and leave to infuse whilst the fish and rice cook.
  • Serve with brown rice and pointy cabbage.
  • Gently cook the chopped pointy cabbage with the ingredients for 4-5 minutes and then mix with the cooked rice.