Ingredients Jump to Instructions ↓

  1. 1 tbsp lime juice (about half a lime, save the other half for later)

  2. 3 tbsps vegetable oil

  3. Freshly ground black pepper

  4. 1 tsp crushed chilli flakes

  5. 1 tsp light brown sugar

  6. 1/2; tsp toasted sesame oil

  7. 1 tsp fish sauce

  8. 115 g fresh mint leaves

  9. 115 g fresh coriander (leaves and soft stems)

  10. 1 (1 1/4 kg) whole striped sea bass, scales, fins and innards removed

Instructions Jump to Ingredients ↑

  1. Thai roasted green fish 1. Preheat the oven to 230 degrees C. Line a large baking sheet with foil or parchment.

  2. In a food processor, whizz up the lime juice, coriander, mint, fish sauce, sesame oil, brown sugar, chilli flakes, pepper, and oil.

  3. Cut 4 to 5 slits on each side of the fish, almost down to the bone.

  4. Divide the coriander paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.

  5. Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!

  6. Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.

  7. Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.


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