Sea bass with lemongrass, lime and ginger
Lemon grass, lime and ginger are the quintessential flavours of Thai cooking, usually given an added kick with red chilli, perfect for Sea Bass
- Preparation Time15 mins
- Additional Timemarinate for 1 hour
- Cooking Time25 mins
Nutrition per serving
- Energy537 Kcals
- Saturated Fat2.4g
- 1 stalk of lemon grass
- Two 900g/2lb whole sea bass, scaled and cleaned
- 2.5cm/1in piece fresh ginger, peeled and grated
- 1tbsp sesame oil
- 2tbsp lime juice
- 5tbsp Kikkoman Less Salt Soy Sauce
- 2tsp brown sugar
- 6 tinned water chestnuts, sliced
- 1 large carrot, cut into matchsticks
- 4 spring onions, shredded
- 200g/7oz tenderstem broccoli
Strip any coarse outer leaves from the lemon grass and grind the soft inner leaves to a paste in a mortar and pestle with a little oil.
Score the fish several times on each side and place in a shallow dish. Spread inside and out with the lemon grass and ginger.
Whisk together the sesame oil, lime juice, soy sauce and brown sugar and pour over the fish. Cover and leave in the fridge to marinate for 1 hour.
Lift the sea bass onto a steamer rack, spoon over any remaining marinade and scatter the water chestnuts and carrot over and around the fish.
Cover and steam for 15 minutes. Add the spring onions and broccoli and steam for a further 10 minutes or until the flesh of the fish flakes easily. (Fillets will take around half this cooking time).
Look for bottles of plain, rather than toasted, sesame oil as the flavour is more subtle. If only toasted is available, reduce the quantity to a few drops.