lemongrass & ginger sea bass with chilli & crispy garlic broccoli
ingredients:
- 2 sea bass fillets
- 3 lemongrass stalks
- 3 red chillies
- 5 cloves of garlic
- 3cm piece fresh ginger
- 1 tsp runny honey
- olive oil
- 2 limes
- 2 kaffir lime leaves
- 400g tenderstem broccoli
directions:
- preheat the oven to 180*.
- score across skin side of fillets 4-5 times.
- thinly slice one of the limes. fold each kaffir lime leaf in half and tear out the central vein to give you two halves.
- on a large piece of oiled foil (big enough to wrap it up loosely) make a bed with half the lime slices and layer over one of kaffir lime leafs and one of the fillets skin side down.
- slice the 3 lemongrass stalks diagonally. thinly slice 2 cloves of garlic. deseed and slice 2 red chilli. peel the ginger and cut into thin strips.
- put the lemongrass, chillies, cloves of garlic and ginger into a mortar with the honey and 1 tbsp of the oil. squeeze in the juice of one lime. bash a few times with the pestle until everything’s bruised (there’s no need to grind it finely).
- season both fillets. scrape out the pounded mixture over both fillets, add a further 1 tbsp of oil and rub everything in.
- layer the second fillet over the first skin side up, top with the kaffir lime leaf and remaining slices of lime
- pull the sides of the foil up to create a loose parcel. crimp the edges to seal, making sure there is some space around the fish.
- bake for 25 minutes.
- bring a large pan of salted water to the boil. add the broccoli stalks and cook for 2 minutes then add the florets and cook for a further 2 minutes.
- thinly slice the 3 cloves of garlic. deseed and slice 1 red chilli
- gently heat the garlic and 4 tbsp of oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli.
- allow the fillets to rest for about 5 minutes before opening the parcel.
- drain the broccoli and toss in the garlic oil.
- serve sea bass with a side of the chilli garlic broccoli.
- enjoy!
