Thai steamed seabass

Name: Thai steamed seabass
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 2 Small seabass, scaled and gutted; 12 new potatoes, cleaned; coriander leaves, to serve; 2 lemongrass stalks; 100 g chunk fresh ginger; 3 garlic cloves; 3 Small red chillies, finely chopped; zest and juice 1 lime, plus extra wedges to serve, if you like

2 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 11:27:36 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories356.5 kcal (18%)

Total Fat3.9 g (6%)

Carbs43.6 g (17%)

Sugars3.4 g (4%)

Protein36.7 g (73%)

Sodium130.5 mg (7%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2seabass

small, scaled and gutted

For the filling

small, finely chopped

1lime

zest and juice, plus extra wedges to serve, if you like

Instructions

Step 1

Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) – you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

Knife

Bowl

OvenPreheat

Step 2

Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.