Roasted Asian flavoured Seabass
Use salmon filets as an alternative; increase the time of roasting to 35-40 minutes for a 2kg salmon to serve 4 people…
Ingredients
- 3 tbsp dark soy sauce
- 2 tbsp honey
- 2 tbsp . rice vinegar
- 1 tsp ginger
- 1 tsp chilli flakes
- 2 kaffir lime leaves
- 1 tsp lemon grass
- 2 cloves garlic chopped
- 1 red onion chopped
- 1 lime zest and juice
- 1 tbsp. olive oil
- 2 whole seabass cleaned & gutted
- 6 tbsp. sunflower oil
- 4 tbsp cashew chilli crush from rivesci.ie
- Salt and pepper
- to serve ; optional
- 1 romaine lettuce chopped
- 300 g boiled potatoes
Method
- Preheat the oven to 200˚C.
- In a small bowl, combine the soya sauce, honey, ginger, rice vinegar, chilli flakes, lime leaves, lemon grass, garlic cloves. Add the olive oil and stir to combine.
- Place the fish on a roasting tray line with parchment paper.
- Spoon some of the mixture inside the cavity of the fish, then spoon the remainder on both sides of the fish. add the red onion in the belly of the fishes.
- Leave to marinate for 20 minutes if possible.
- Place the tray in the oven and roast for 15 -20 minutes until just cooked through.
- Remove the fish from the oven and serve immediately with your favourite side of cashew chilli crush, lettuce or rice, glazed carrots or simply with some boiled potatoes.
