Roasted Lemongrass Sea bass
Roasted Lemongrass Sea bass
Ingredients
2 stalks lemongrass, bruised
1 Seabass, scored
100g beansprouts
1 mango, finely sliced
1 red chilli, finely sliced
Handful of mint
3 spring onions sliced into ribbons
salt & pepper
olive oil
Dressing
50g runny honey
1tbsp fish sauce
juice and zest of one lemon
1 teriyaki sauce
Cooking steps
Step 1
Preheat oven to 200’c. Lay a piece of non stick baking parchment on a baking tray and sit the fish, lemon grass and half the mint, season generously with salt and pepper and drizzle with olive oil. wrap the baking parchment around the fish to form a parcel and bake for 30-35 minutes until cooked though
Step 2
Meanwhile place the bean sprouts, mango, spring onions, chilli and remaining mint in a bowl and toss to combine.
Step 3
For the dressing fork together all the ingredients in a small bowl
Step 4
To serve, carefully open the parcel and serve with the salad and drizzle with dressing
2 stalks lemongrass, bruised
1 Seabass, scored
100g beansprouts
1 mango, finely sliced
1 red chilli, finely sliced
Handful of mint
3 spring onions sliced into ribbons
salt & pepper
olive oil
Dressing
50g runny honey
1tbsp fish sauce
juice and zest of one lemon
1 teriyaki sauce
Step 1
Preheat oven to 200’c. Lay a piece of non stick baking parchment on a baking tray and sit the fish, lemon grass and half the mint, season generously with salt and pepper and drizzle with olive oil. wrap the baking parchment around the fish to form a parcel and bake for 30-35 minutes until cooked though
Step 2
Meanwhile place the bean sprouts, mango, spring onions, chilli and remaining mint in a bowl and toss to combine.
Step 3
For the dressing fork together all the ingredients in a small bowl
Step 4
To serve, carefully open the parcel and serve with the salad and drizzle with dressing
OUR LATEST RECIPES