Baked Thai sea bass with a mango and radish salad by Claire Wingell.
Ingredients
For the sea bass:
- 150 g5¼ oz sea bass fillet
- ½ tsp finely grated fresh galangal (or ginger), grated
- 2 birds eye chillies, finely chopped
- 2 stems of lemongrass, finely chopped
- 1 clove garlic, finely chopped
- 1 shallot, finely chopped
- 2 basil leaves, finely chopped
- 2 tsp nam pla fish sauce
- 1 tsp light soy sauce
- a small bunch of fresh coriander
- 6 kaffir lime leaves
For the salad:
- A handful of shredded iceberg lettuce
- A handful of baby spinach
- A handful of rocket
- A bunch of mint
- A bunch of basil
- A bunch of coriander
- A bunch of parsley
- A handful of bean sprouts
- 1 spring onion
- A bunch of chives
- ½ mango
- 4 radishes
For the salad dressing:
- 1 stem lemongrass
- 2 tbsp olive oil
- 2 tsp clear blossom honey
- ½ tsp desiccated coconut
- A pinch of sea salt
- 1 tsp mayonnaise
To garnish:
- A sprig of basil
Method: How to make Baked Thai sea bass
For the sea bass:
Grate the galangal and finely chop the chillies, the lemongrass, the garlic, the shallot and the basil leaves, then mix together with the fish sauce and soy sauce in a bowl.
Place the sea bass fillet on a piece of foil and coat with the marinade.
Place lime leaves over each side of the coated sea bass fillet, add a bunch of coriander on top, wrap loosely in the foil to create a parcel and place on a baking tray. Put to one side until 15 minutes from serving.
For the salad:
Shred the iceberg lettuce and roughly chop the spinach, rocket, mint, basil, coriander, parsley and bean sprouts and place in a bowl.
Slice the spring onion, chives, mango and radishes, and add to the salad leaves.
For the salad dressing:
Chop the lemongrass and mix in a small bowl/jug with the olive oil, the honey, the coconut and the salt. Whisk in the mayonnaise to blend.
Add the dressing to the salad, mix well and place on a plate.
To cook the sea bass:
Preheat the oven to 180˚C/Gas 4.
Place the sea bass parcel in the oven for approx 10-15 minutes, or until just cooked through.
Remove from the oven and carefully remove the lime leaves and coriander.
To serve:
Place the sea bass on the bed of salad and garnish with a sprig of basil.
