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.