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.