Thai Baked Sea Bass with Fragrant Rice

Name: Thai Baked Sea Bass with Fragrant Rice
Cuisine: Thai
Ingredients: 225 g basmati rice, washed twice in cold water; 25 ml sesame oil; 4 cloves garlic, peeled and crushed; 80 g fresh root ginger or galangal, peeled and roughly chopped; 8 x 200 g pieces sea bass, scaled and filleted; 35 ml sesame oil; 1 stick lemon grass, peeled with the bulbous ends finely chopped; 15 g fresh coriander; 8 lime leaves, roughly chopped; 1 small red chilli, seeded and finely chopped; 1-2 metres banana leaf; 3 medium chillies, seeded and roughly chopped; 8 lime leaves; 1.5 ltr salted water; 35 g fresh root ginger or galangal, peeled and finely chopped; 125 ml sweet soy sauce; 100 ml light soy sauce; 2 sticks lemon grass, peeled and bulbous ends crushed; 2 cloves garlic, peeled and crushed; 3 lime leaves; 3 sticks lemon grass, peeled, with the bulbous ends roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

You can sometimes order banana leaves from a good Asian or exotic greengrocer. If that fails wrap the fish in foil or greaseproof paper.

Ingredients

For the Dipping Sauce

25 ml sesame oil
1 small red chilli, seeded and finely chopped
35

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

First, make the dipping sauce. Heat the sesame oil in a pan and fry the chilli, ginger, lemon grass and lime leaves slowly with the garlic for 1 minute to soften and release the flavours. Add both soy sauces, bring the mixture to the boil, then cool and pour it into a bowl or, ideally, individual soy dishes.

Now for the rice: simmer the lemon grass with the lime leaves in the salted wat