This is a recipe I picked up from my recent trip to Thailand. The dish is a tangy spicy infusion of lemon, chilli and garlic.
The original dish I tried on holiday used tilapia fish. However I opted for sea bass, but you can use pretty much any meaty fish for this.
I also have added a twist of lime, veering away from the Thai version. This adds a flavourful kick and helped make up for an ingredient we’d left out – salt.
Anyway the result was a healthy and filling dish fish which worked a treat with cous cous, rice or veg.
2 whole sea bass or other meaty fish (skin on)
2-3 birds eye red chillies
Arrange the fish on a baking tray.
Score the fish with deep cuts 3-4 times on each side.
Stuff some of the chopped coriander, chilli and garlic in the slits.
Squeeze and rub the lemon and lime juice into the flesh of the fish. Dress the rest of the fish with the peel of both and sprinkle on the remainder of the garlic.
Add a little boiling water to the dish.
Bake in oven for 25-30 minutes until the fish is flaking and the water is simmering and fragrant with lemon and lime.
Serve in the dish, and allow your guests to pull away at the fish.
Tip! – Next time I make the fish I’ll opt for filleted boneless fish, just because it makes eating easier. We did find de-boning sea bass a bit of a chore, plus as we don’t eat the skin there was a bit of waste.
However if you don’t mind bones and want the wow factor, then cooking the fish whole makes for more impressive presentation.