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🍽️ Whole Sea Bass in Thai Curry Broth

456 kcal · 30 min · 4 servings

Ingredients

• 3 stalks lemongrass
• 3 kaffir lime leaves
• 15 g ginger
• 3 garlic cloves
• 3 shallots
• 3 red chili peppers
• 4 limes
• 2 star anise
• 0.5 cinnamon stick
• 3 cardamom pods
• 3 tbsp fish sauce
• 2 tbsp raw cane sugar (15 g each)
• 0.5 bunch coriander (10 g)
• 400 ml coconut milk
• salt
• pepper
• 2 sea bass (approx. 1 kg each; cleaned and ready for cooking)
• 100 ml vegetable broth

Instructions

1. 1. Rinse the lemongrass and cut off the dry upper part. Cut the remaining stalk into coarse pieces.
2. 2. Rinse the kaffir lime leaves and pat them dry.
3. 3. Peel the ginger, garlic, and shallots.
4. 4. Chop the ginger, garlic, and shallots coarsely.
5. 5. Halve the chili peppers lengthwise and remove the seeds.
6. 6. Rinse the deseeded chili peppers and chop them coarsely.
7. 7. Squeeze the juice from two limes.
8. 8. Crush the star anise, cinnamon stick, and cardamom pods in a mortar.
9. 9. Place the spices, lemongrass, lime leaves, ginger, garlic, shallots, chilies, lime juice, fish sauce, and palm sugar in a tall mixing cup.
10. 10. Blend the mixture finely using a hand blender.
11. 11. Wash half of the cilantro and shake it dry.
12. 12. Chop the cilantro coarsely.
13. 13. Mix the chopped cilantro with the coconut milk into the spice paste.
14. 14. Season the paste with salt and pepper.
15. 15. Wash the sea bass inside and out.
16. 16. Pat the fish dry.
17. 17. Score the skin on both sides of the fish a few times parallel to each other.
18. 18. Place the fish in a roasting pan.
19. 19. Rub the inside and outside of the fish with about two-thirds of the spice paste.
20. 20. Wash one more lime thoroughly under hot water and dry it.
21. 21. Slice the lime.
22. 22. Place the lime slices inside the fish cavities.
23. 23. Mix the remaining spice paste with the broth.
24. 24. Pour the broth into the roasting pan.
25. 25. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
26. 26. Place the roasting pan on the middle rack.
27. 27. Roast the fish for 20 to 30 minutes.
28. 28. Wash the remaining lime thoroughly under hot water and dry it.
29. 29. Cut the lime into wedges.
30. 30. Wash the remaining cilantro and shake it dry.
31. 31. Finely chop the cilantro leaves.
32. 32. Garnish the fish with the lime wedges and cilantro before serving.

Nutrition per serving

• kcal: 456
• Protein: 40 g · Fett/Fat: 24 g · Carbs: 18 g