Thai inspired Sea Bass with New potatoes
I love seafood and I love spicy food! So this recipe for a Thai inspired sea bass was a pleasure to come up with. The fresh flavours from the chilli, ginger and lemon grass work incredibly well with the delicate sea bass fillets. The lime gives it a little zing.
I used new potatoes to serve. However, rice would also work with this recipe.
I have set this recipe to serve two. But, you can use the serving indicator below to adjust this for more people if required.
*An update since I first published this recipe. We have had it several times since and the kids love it!
Thai inspired Sea Bass with New potatoes
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Ingredients
- 2 Seabass Fillets (£3.00)
- 12 New Potatoes (30p)
- Small knob of butter
- Coriander leaves to serve (15p)
- 2 Lemongrass stalks (70p)
- 100 g Fresh Ginger (45p)
- 3 Garlic Cloves
- 3 Red Chilli's (30p)
- 1 Lime, zest and juice (30p)
Instructions
- Firstly I bashed the lemongrass with a back of a knife before thinly slicing it into thin rings. I then thinly sliced the ginger (with skin on), thinly sliced the chilli and crushed the garlic with the skin still on. I chucked all of this into a bowl with the lime zest and juice and gave it a bit of a mix.
- I placed a large bit of tinfoil onto a roasting tray and placed the seabags into the middle. I then poured the mixture from the bowl over the top. Finally, I made a little pouch around the fish and mixture using the tin foil, before cooking at 160 degrees for between 15 and 20 minutes (depending on the size of the fish)
- While the fish was cooking, I boiled the new potatoes for around 20 minutes, before draining, halving and placing them back in the pan with the butter.
- Finally, I added served the fish and potato together and added a small amount of fresh coriander.
Nutrition
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