鱸レモングラス風味とココナッツソース

(レシピ 4 人分)

Recipe.

  • one 3 kg seabass

TO MARINATE THE FISH 

  • 3 sticks of lemon grass chopped
  • 2 red chili chopped
  • 30 g fresh ginger
  • 4 cloves  garlic
  • 3 Tbsp coriander stems chopped
  • 3 kaffir lime leaves sliced
  • zest of 2 limes
  • 150 ml olive oil

THE SAUCE

  • 2 Tbsp olive oil
  • 2 cans coconut milk
  • 1 1/2 Tbsp Thai fish sauce
  • 3 Tbsp of sugar
  • juice of 2 limes
  • 1 1/2 tsp red Thai curry paste
  • one small onion chopped
  • 3 Tbsp fresh coriander leaf chopped

Method

TO MARINATE AND COOK THE FISH  

Put the oil, lemon grass, red chili, ginger, garlic, coriander stems, kaffir lime leaves and lime zest in a bowl and mix together. Pour the marinade over the fish and marinate for 2 hours. Cook the fish on the BBQ and baste with any of the remaining marinade juices. 

I suggest that you have a look at the recipe for BBQ Whole SeaBream With Garlic and Herbs as I give some tips on how to cook a large fish.

THE SAUCE

In a small pan cook the onion and curry paste in the olive oil, until soft. Add the coconut milk and cook slowly for about one hour until the sauce thickens a little. At the end add the sugar, fish sauce, lime juice and chopped coriander.

How to serve.

 Put the cooked fish on a large plate and pour the sauce all over it. garnish with chopped fresh red chili and some whole coriander leaves. Serve with cold beer.

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