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Sea bass with chilli sauce
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 4
Alan Coxon woks his way to success with this speedily steamed, mouth-watering recipe for sea bass with chilli sauce
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Ingredients
- 1 large Sea bass, scaled and cleaned (or 2 medium fish)
- 1 fresh banana leaf
- 30ml rice wine
- 2 red chillies, seeded and finely sliced
- 2 cloves Garlic, finely chopped
- 2 cm piece Ginger, finely shredded
- 2 stalks Lemon grass, crushed and finely chopped
- 2 Spring onions, chopped
- 30 ml Fish Sauce
- 1 lime, juice only
- 100 ml water, boiling
For the chilli sauce
- 10 red chillies, seeds removed and chopped
- 4 cloves Garlic, chopped
- 60 ml Fish Sauce
- 1 tbsp Sugar
- 5 tbsp lime juice
Method
1. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, slash the skin of the fish a few times on both sides. Place on a banana leaf.2. Combine the rice wine, chillies, garlic, ginger, lemon grass, spring onions, fish sauce and lime. Spread this mixture over the fish.
3. Place a small upturned plate or rack in the bottom of a wok and pour in 100ml of boiling water. Lift the banana leaf, together with the fish and place onto the plate or rack.
4. Cover with a lid and steam for 10 to 15 minutes, until the fish is tender.
5. Place all the chilli sauce ingredients in a food processor and process until smooth; you may need to add a little cold water to bring to a sauce-like consistency.
6. Serve the fish hot, on the banana leaf, with the sweet chilli sauce spooned over the top.
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