Ingredients Jump to Instructions ↓


  2. 2 tbsp each sunflower oil, sesame oil and caster sugar

  3. 4 tbsp each Thai fish sauce and rice wine vinegar

  4. 4 garlic cloves , crushed

  5. 2 tbsp sunflower oil

  6. 2 red onions , very thinly sliced

  7. 2 fennel bulbs , halved and very thinly sliced

  8. 1 fresh red chilli , deseeded and finely chopped

  9. 3 lime leaves , very finely shredded

  10. 4 tsp very finely chopped lemongrass

  11. 5 tbsp chopped fresh coriander

  12. 2 x 675g/1 1/2lb sea bass , descaled and filleted

  13. 6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)

Instructions Jump to Ingredients ↑

  1. Mix all the dressing ingredients together,then set aside.

  2. Heat the oil, then fry the onions and fennel with the chilli, lime leaves and lemongrass for 10 mins, or until the onion and fennel are completely tender. Stir in the coriander.

  3. Lay two of the fillets from each fish, skin side down, on a sheet of foil on a large baking tray with sides. Cover with the stuffing, then top with the matching fillets, skin side up. Tie the fillets together with spring onion (or string) and chill until ready to cook. You can do this on the morning of your dinner party.

  4. To serve: Heat oven to 220C/fan 200C/gas 7. Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked. Serve with jasmine rice to soak up the delicious juices.

  5. Tying the fish together Make life easier for yourself by laying the spring onions for tying the fish on the baking tray, and then putting the fillets on top. Blanching the spring onions in boiling water for a few seconds makes them more flexible to tie.


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