Asian Stuffed Sea Bass

It is so important to pick your fish from sustainable sources if we are going to keep our oceans thriving and plentiful. By taking simple steps to buy fish from trusted organic fishmongers we can improve health, minimise the threats of pollution, protect our damaged ecosystems and keep our waters alive with diverse species.

Ingredients:

One Whole Sea Bass, gutted by the fishmonger

4 Large Spring Onions

1 Lemon

1 Scotch Bonnet Chilli

2 Red Chillis

2 Cloves of Garlic

1 Thumb of Ginger

Large Handful of Fresh Coriander

Large Handful of Fresh Chives

1 Tbsp of Sesame Seeds

Small Glass of Soy Sauce

Small Glass of Olive Oil

Splash of Sesame Oil

Light Seasoning of Sea Salt

Generous Seasoning of Cracked Black Pepper

Method:

Lay the fish on a wide open baking tray, wrapped in a tin foil cocoon and season well with sea salt and black pepper.

In a small bowl mix the chopped spring onions, olive oil, soy sauce, sliced chillis, sliced ginger, sesame seeds, sliced garlic and half of the roughly chopped coriander.

Once they are all mixed together, using a tablepoon, slide all of the ingredients into opened belly of the fish. Lightly drizzle any excess sauce across the top of the fish and let it fall into any gaps.

Slice the lemon into two and use one side to squeeze all over the bass. Slice the other half of the lemon has thinly as possible and carefully lodge them into the belly of the fish along with the mixture. Any slices that do not fit can be laid on top or inside the foil.

Depending on the exact weight and size of the fish, total cooking time in the oven should not need more than twenty to twenty five minutes at about 200-210C. As it begins to sizzle, check how it is doing by sliding a clean knife into the flesh. You are looking for a crispy silver skin and white and flakey middle. Give it a little taste if you are unsure.

When the fish is out of the oven, give it a final squeeze of lemon and sprinkle over the remaining herbs. Drizzle over a splash of sesame oil across the whole tray and serve straight away.

I recommend a fluffy cous cous on the side but you could easily add sticky white rice or a simple fresh salad.