Fish: Sea Bass

For the love of Sea Bass

I love many types of fish but one of my favourites is Sea Bass. It is delicate but can stand up to a lot of strong flavours. They can be grilled, baked, steamed or cooked in a broth. Grilled sea bass goes well with lemon-butter sauce, roasted tomatoes and peppers and vinaigrette. It can be served with steamed or roasted baby potatoes.

I love to cook it whole but if I am in a rush, the fillets are perfect as they cook in 2 - 3 minutes. Crispy skin is a must if grilling or pan frying. Here is my simple recipe for Sea bass in a Thai broth.

Sea bass in Thai Broth

800ml of home made broth

1 thumb size of ginger - sliced with skin on

2 - 3 cloves of garlic

1 - 2 stalks of lemon grass (bashed)

3 - 4 lime leaves

To Finish the broth

2 whole Sea Bass

Juice of 1 lime

1 - 2 Tbs of Fish Sauce and Sea salt

1 green and 2 red Chillies - slice thinly

200g of mini cherry tomatoes - slice into halves

Fresh herbs to garnish - options include scent leaves, coriander, Thai Basil

Method

Add the stock to a pan and place over a low to medium heat with all the spices and herbs. Allow to cook for 30 min to allow the flavours to infuse. Check and adjust the seasoning for a balance of aromatics, spice, salt and sourness.

Strain into another pot. Add the tomatoes, peppers, lime juice and Sea bass. Simmer for 5 minutes and serve immediately.

Serve over rice noodles or just drink as a broth for an even lighter meal.