Whole Baked Thai Sea Bass Recipes

WHOLE BAKED THAI SEA BASS

Steps:

• Preheat the oven to fan 180°C / conventional 200°C / 400°F / gas mark 6.
• Wash the sea bass inside and out, and pat dry with kitchen paper.
• Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.
• Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.
• Season the fish inside and out.
• Use half of the mixture over the fish, making sure you push some into the cuts.
• Use the remainder of the mixture to fill the cavities of the fish.
• Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
• Bake for 20 minutes or until the fish is cooked and flakes easily.
• Let it rest for about 5 minutes before opening the parcel. Serve immediately.
• Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it's not edible because the woodiness of the lemongrass.

12 MINUTE STICKY ASIAN SEA BASS

Steps:

• Preheat the oven to 200c/400f
• Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
• Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
• Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
• Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
• Serve with lime slices and some boiled rice or salad.

BAKED SEA BASS WITH LEMONGRASS & GINGER

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
• Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
• Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
• Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
• Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
• Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

WHOLE ROASTED SEA BASS

Steps:

• Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
• Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
• Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
• Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

THAI-STYLE CRISPY SEA BASS

Steps:

• Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
• Place a large non-stick frying pan on a medium-high heat.
• With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
• Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
• Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
• Drain and shake off the spring onions and coriander and pile on to your plates.
• Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

THAI-STYLE BAKED SEABASS WITH BOK CHOI AND RICE NOODLE SALAD

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the ginger, garlic, lime juice and fish sauce.
• Arrange the bok choi on a large sheet of baking parchment and add the seabass to one side along with some spring onion and chilli. Spoon the garlic and fish sauce mixture over the fish. Fold the parchment paper over the fish and seal the corners with metal paper clips. Place on a baking tray and cook in the oven for about 20-30 minutes.
• For the rice noddle salad, soak the noodles in a bowl of boiling water according to the packet instructions until they are tender. Drain the noodles, rinse under cold water and set aside.
• For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until the sugar has dissolved. Add the fish sauce, chilli and garlic and mix through, then add the noodles, lettuce, vegetables, peanuts and fresh herbs. Mix to combine.
• Serve the sea bass straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve the noodles alongside.