If there's anything your brain loves, it's all kinds of seafood and fresh fish. Often you get scared and think it's more complicated than it is grilling a whole fish. I would say it's the opposite. To get the fish soft and tender a better choice is to cook it whole, sited of fillets.
This is a simple and tasty recipe that get all the good flavours from asian spices like chili, coriander, lime and ginger. Heat up your grill and get ready for a fish dish that will make you drawls.

Ingredients:
1 whole sea bass (300-500 g), scaled, gutted, trimmed, from sustainable sources
2 lime
fresh coriander
2 red chilli
1 garlic clove
3 spring onions
1/2 tbsp fish sauce
1 tbsp olive oil
1/2 tbsp brown sugar
2 tbsp thai red curry paste
Method:
Chop all the greens and mix tighter with the fish sauce, oil and brown sugar.
Add juice from one lime. Cut the other lime in slices (save for decoration).
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.
Stuff the belly of the fish with the mix and fresh coriander.
Grill the sea bass on both sides until meat is tender, milky white and falling apart. Temperature 43-47°.
Serve with rice and a nice asian cucumber salad.
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