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- Seabass with Chilli, Ginger and Lime
Back Seabass with Chilli, Ginger and Lime
Seabass with Chilli, Ginger and Lime
If you don’t fancy whole fish, ask our Fishmonger to fillet it for you. They’ll even give you some flavoured butter to pop inside the foil parcel. Oily fish such as mackerel or salmon can go straight on the grill – a skewer inserted on either side will help you turn it.
- 2 whole sea bass, cleaned
- 2 cloves garlic, peeled and crushed
- 3 sprigs fresh coriander
- 3 limes
- 1 large red chilli, deseeded and thinly sliced
- 5 cm fresh root ginger, peeled and grated
- 1 tbsp light soy sauce
- 1 tsp clear honey
Total time required
- Preparation time:
- Cooking time:
- Other time: 30 mins marinating
- Slash each side of the fish two or three times with a sharp knife.
- Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer.
- Stir in the chilli, garlic, ginger, soy sauce and honey. Add the fish and turn to coat.
- Cover and refrigerate for 20-30 minutes, turning once.
- Place each fish on a double layer of foil. Season with salt and freshly ground black pepper.
- Tuck a couple of sprigs of coriander into the cavity of each fish. Thinly slice the second lime and arrange over the fish. Drizzle over the marinade and enclose in the foil.
- Cook over medium-hot coals, away from direct heat, for 10-12 minutes on each side until the fish is cooked through and flakes easily. (If you have a hinged rack this is an ideal way to enclose the fish for easy turning on the barbecue.)
- Finish with a squeeze of the remaining lime before serving.