Baked Sea Bass with Co­rian­der, Chilli Padi & Lemon­grass

Simply Her (Singapore) - - Food Recipes - By Nixon Low

Serves 4 IN­GRE­DI­ENTS 1 yel­low onion, sliced 20ml olive oil Salt, to taste White pep­per, to

taste 1 whole sea bass (about 600-700g),

cut into 2 fil­lets

2 stalks lemon­grass, bruised and cut into 4cm-long pieces 40g co­rian­der 1 thumb-sized knob of ginger, peeled and sliced into 1cm-long strips

1 chilli padi, thinly


2 limes, sliced 80g un­salted but­ter,

melted 20ml fish sauce 1 tsp sesame oil DI­REC­TIONS 1 Place the onions in the cen­tre of a sheet of bak­ing pa­per and sea­son with the olive oil, salt and pep­per. 2 Place the sea bass fil­lets, side by side and skin up, on the onions and top with the lemon­grass, co­rian­der, ginger, chilli padi and lime. 3 Driz­zle the melted but­ter, fish sauce and sesame oil evenly over the fil­lets and wrap into a par­cel with the bak­ing pa­per. Check that there are no open­ings so the cook­ing liq­uid won’t es­cape. 4 Bake in an oven pre­heated to 180 deg C for 25-30min un­til cooked. Serve in the bak­ing pa­per to re­tain the juices.

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