Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (for 2 people) :
1 sea bass, (or two medium mackerel), cleanedMethod: Mix baste ingredients together.
1 lime, in thin slices
2.5cm ginger, peeled and thinly sliced
2 spring onions, trimmed and cut on the slant
2 cloves garlic, peeled and thinly sliced
½ stick lemongrass, crushed and thinly sliced into rounds
2 extra sticks lemongrass, sliced lengthways
For the baste:
1 tbsp lime juice
1 ½ tbsp sunflower oil
1 tbsp Green Tabasco® Pepper Sauce
salt and freshly ground black Pepper
Season the cavity of the fish with salt and freshly ground black pepper. Slash the fish on both sides.
Brush with baste on both sides and leave covered with cling film in the fridge for 20 minutes - brushing again.
Remove from fridge and stuff with garlic, lemongrass, ginger, spring onions and lime slices. Make sure coals are hot.
Place remaining lemongrass on a the barbecue rack and sit fish on top. Brush again with baste.
Cook for around 5 - 10 minutes each side, until cooked through.