（レシピ 4 人分）
- 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
- 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
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.
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.
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.