Steamed Seabass
This steamed seabass is packed with fragrant flavours. Cooked simply in a paper parcel it is quick and easy to make with no compromising on flavour!
Ingredients
- 2 x 200g seabass darnes
- 2 cloves garlic peeled and grated
- 2 tbs ginger, peeled and grated
- 1 small bunch coriander
- 1 small bunch Thai basil
- 1 lime juice and zest\2 kaffir lime leaves shredded
- Few drops fish sauce
- 1 tbsp soy sauce
- 1 red chilli sliced
Pesto:
- 2 tbs coriander
- 1 tbs Thai basil
- 1 clove garlic grated
- 2cm ginger grated
- 1 kaffir lime leaf
- 1 lemongrass
- 1 tbs veg oil
- 1 lime juice and zest
To serve:
- Steamed jasmine rice
Method
Heat the oven to 200c.
Place the fish on paper circle, fill with all the ingredients, seal the edge of the parcel pop into a hot frying pan then bake for 6 minutes.
For the pesto, place everything into a pestle and mortar blend until smooth.
To serve, split the bag open top with pesto and spoon in rice.
Ingredients
- 2 x 200g seabass darnes
- 2 cloves garlic peeled and grated
- 2 tbs ginger, peeled and grated
- 1 small bunch coriander
- 1 small bunch Thai basil
- 1 lime juice and zest\2 kaffir lime leaves shredded
- Few drops fish sauce
- 1 tbsp soy sauce
- 1 red chilli sliced
Pesto:
- 2 tbs coriander
- 1 tbs Thai basil
- 1 clove garlic grated
- 2cm ginger grated
- 1 kaffir lime leaf
- 1 lemongrass
- 1 tbs veg oil
- 1 lime juice and zest
To serve:
- Steamed jasmine rice
Method
Heat the oven to 200c.
Place the fish on paper circle, fill with all the ingredients, seal the edge of the parcel pop into a hot frying pan then bake for 6 minutes.
For the pesto, place everything into a pestle and mortar blend until smooth.
To serve, split the bag open top with pesto and spoon in rice.
