Thai-style baked green fish
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 294, total fat 13 G., saturated fats 2 G., proteins 41 G., carbohydrates 2 G., fiber 1 G., cholesterol 181 mg, sodium 238 mg, sugar 1 G.
Calories 294, total fat 13 G., saturated fats 2 G., proteins 41 G., carbohydrates 2 G., fiber 1 G., cholesterol 181 mg, sodium 238 mg, sugar 1 G.
Surprise your guests with this festive Thai-inspired dish. Striped sea bass, head on, is baked in the oven. It looks like the fish is swimming on the plate—very impressive! Before baking, rub the fish with fresh herb paste. It gives the sea bass a stunning spicy flavor and an interesting green hue.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp lime juice (about half a lime, set the other half aside)
- 0.5 cup fresh cilantro (leaves and soft stems)
- 0.5 cup fresh mint leaves
- 1 teaspoon fish sauce
- 0.5 tsp. dark sesame oil
- 1 teaspoon light brown sugar
- 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 3 tbsp. l. rapeseed oil (canola)
- 1 whole striped sea bass, scaled and gutted (1.3 kg)
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Recipes with similar ingredients: sea bass, fish sauce, cilantro, mint, lime, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Line a large baking sheet with foil or parchment paper. In a food processor, combine lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and vegetable oil. Blend until smooth.
- Make 4-5 cuts on each side of the fish, almost to the bone. Divide the cilantro paste in half. Rub one portion of the paste over the entire surface of the fish, especially the cuts and cavity. Set the other half aside for serving.
- Take a large piece of foil and form it into a ball. Stuff the fish cavity with it, making sure the fish sits belly-down on the baking sheet. It will look like it's floating on the baking sheet!
- Bake until the eyes are white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
- Taste the remaining marinade and add the juice of the other half of the lime. Serve the marinade with the fish.
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