Baked Sea Bass with Coriander, Chilli Padi & Lemongrass
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.