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

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

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