Spicy roasted sea bass

By Yonatan Roshfeld, October 17, 2013

Serves: 2
Preparation: 20 minutes
Cooking: 30 minutes

For the sauce:
10g basil
100g soy sauce
30g sesame oil
50g ginger, chopped
1/2 red chili pepper, chopped
100g lemon juice
250g sugar
250ml water
10g lemongrass
20g cornflour

For the fish:
300-350g whole sea bass
35g root ginger
35g red onion
35g red chili peppers
3 tomatoes, peeled, de-seeded and chopped
Fresh coriander leaves


Preheat your oven to 250°C.

Blend all the sauce ingredients except the cornflour together in a blender until well mixed.

Put the sauce in a pan and bring to the boil.

In a small dish, stir the cornflour and a little water together until smooth.

Add to the boiling sauce and stir well.

Simmer for 5 minutes and then strain.

Finely chop the ginger, red onion and chilli and scatter over the fish with the tomatoes and the strained sauce.

Bake for 20 minutes.

Scatter the whole fish with the picked fresh coriander leaves and serve with plain rice.

Last updated: 3:45pm, October 17 2013