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Malaysian-style whole fish
0 Likes
Total Time:
1 hour
Elevate your sea bass dish with a fragrant banana leaf for enhanced flavor, aroma, and texture - a show-stopping Friday night delight!
Ingredients:
  • 1 stick of lemongrass
  • 1 shallot
  • 5 cm piece of ginger
  • 3 fresh red chillies
  • 6 lime leaves (fresh or dried)
  • 100 g unsalted peanuts
  • 1 tablespoon tomato purée
  • 2 tablespoons fish sauce
  • 1 lime
  • 1 x 800 g whole sea bass scaled, gutted, from sustainable sources
  • 1 large banana leaf optional
  • 1 tablespoon low-salt soy sauce
  • 3 mixed-colour chillies
  • 1 pinch of sugar
  • 2 tablespoons white wine vinegar
  • 1 fresh coconut
  • 75 g sugar snap peas
  • 75 g mangetout
  • ¼ of a Chinese cabbage
  • ¼ of a red cabbage
  • ¼ of a cucumber
  • 1 ripe mango
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh coriander (15g)
  • ½ a bunch of fresh basil (15g)
  • 2 tablespoons vegetable oil
  • 1 tablespoon creamed coconut
  • 1 mug of jasmine rice
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Smash lemongrass on your work surface to remove tough outer layer. Peel shallot and ginger, deseed chillies, roughly chop with lemongrass. In a pestle and mortar, pound with sea salt and lime leaves. Toast peanuts in a pan, bash half into the paste. Mix in tomato purée, fish sauce, lime zest, and juice. Score sea bass skin, rub paste inside and out. Wrap in banana leaf or baking paper, roast for 25 minutes. For the rice, fry creamed coconut in oil, add lime juice, rice, water, cook for 12 minutes. For chili pickle, mix ingredients in a bowl. Make salad: grate coconut, shred vegetables, add herbs, lime juice, toss. Serve fish with crushed peanuts, soy sauce, and herbs. Enjoy with rice, chili pickle, and salad.

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