For the thai dressing
- 2 tbsp each sunflower oil, sesame oil and caster sugar
- 4 tbsp each Thai fish sauce and rice wine vinegar
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 4 garlic clove, crushed
For the stuffing & fish
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 red onion, very thinly sliced
- 2 fennel bulb, halved and very thinly sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 fresh red chilli, deseeded and finely chopped
- 3 lime leaf, very finely shredded
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 4 tsp very finely chopped lemongrass
- 5 tbsp chopped fresh coriander
- 2 x 675g/1½lb sea bass, descaled and filleted
- 6 long outside leaves from spring onion or two knotted together, for tying (See 'try' below)
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
1 Mix all the dressing ingredients together,then set aside.
2 Heat the oil, then fry the onions and fennel with the chilli, lime leaves and lemongrass for 10 mins, or until the onion and fennel are completely tender. Stir in the coriander.
3 Lay two of the fillets from each fish, skin side down, on a sheet of foil on a large baking tray with sides. Cover with the stuffing, then top with the matching fillets, skin side up. Tie the fillets together with spring onion (or string) and chill until ready to cook. You can do this on the morning of your dinner party.
To serve: Heat oven to 220C/fan 200C/gas 7. Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked. Serve with jasmine rice to soak up the delicious juices.
Tying the fish togetherMake life easier for yourself by laying the spring onions for tying the fish on the baking tray, and then putting the fillets on top. Blanching the spring onions in boiling water for a few seconds makes them more flexible to tie.