Baked Sea Bass with Lemongrass, Ginger and Garlic
By OcadoLife
Published on 21 March 2022
This Baked Sea Bass with Lemongrass, Ginger and Garlic (called zabalin nga ka kadit) was created by Burmese supper club hosts Emily and Amy Chung, aka The Rangoon Sisters. Inspired by mohinga, a fish noodle soup considered by many to be the national dish of Myanmar, it’s fresh, fragrant and succulent.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp of vegetable oil
- 2 tsp of ground turmeric
- 2 tsp of mild chilli powder
- 4 whole sea bass, scaled and gutted
- 4 garlic cloves, peeled
- 3 cm of piece of ginger
- 4 sticks of lemongrass, trimmed
- 2 limes, halved
- 2 red chillies, thinly sliced
- 8 tsp of fish sauce
- 1 tbsp of coriander leaves, chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tear off 4 large pieces of foil and find a baking tray big enough to hold the fish.Step 2
Make a marinade by mixing the oil, turmeric and chilli powder in a bowl. Evenly score the sea bass 4-5 times on both sides, then place one fish on each piece of foil and divide the marinade between them, rubbing it into all the crevices.Step 3
Using a pestle and mortar, pound the garlic and ginger to a rough paste (or whizz in a mini food processor). Bash the lemongrass with the pestle (or a knife handle) to release the flavours and stuff one inside each fish, along with a quarter of the garlic-ginger pasteStep 4
Squeeze ½ lime over each fish, along with 2tsp fish sauce, and scatter over a quarter of the sliced chilli. Scrunch the foil up to make a sealed parcel, leaving a small air pocket above the fish to help the steam circulateStep 5
Place the parcels on the baking tray and transfer to the oven for 20 mins, until cooked perfectly. Baste with the juices and scatter with the coriander before serving.