Fish Friday…. Sea Bass with Lime, ginger and fennel…

Wow, where does the time go it’s Friday…Fish Friday I just don’t know where the time goes it just flies by…

I hope you enjoyed the recipe last week I just love fish and would be quite happy to eat fish six days out of seven….

This recipe was just sort of made up ..we had a friend staying with us from England and decided to steam some fish the Thai way but it was too big for our steamer so instead we baked it in the oven covered with foil and just removed the foil 5–10 minutes from the end of cooking and it was very nice.

Sea Bass with Lime, Ginger and Fennel.

Fish with Lime and fennel

Ingredients:

2  Sea bass/ Bream or Carp – whole, scaled and gutted
Bunch fennel fronds or you can use while fennel sliced we just stuffed the cavity with the fennel fronds.
3 Shallots – peeled and halved (for fish cavity)
1  Bulb Garlic – un-peeled, halved (for fish cavity)
Thumb of Ginger – Sliced finely (for fish cavity)
 Lemon or Lime, (remove the skin because the skin makes it bitter) this was a tip I picked up after we had made ours… from my  Thai daughter in law…. Always something to learn about cooking…

For the Sauce:

Dark & Light Soy Sauce  
Splash of coconut oil  or a splash of Chilli Oil 
Sugar
Lime
Fresh Chilli 

Garnish (optional)
Few sprigs Coriander chopped
Spring Onions – sliced long ways 

 

 

Let’s Cook!

Preheat the oven to 180 C

.
Place the fish on a baking tray.

Prepare the vegetables and stuff inside the fish and around the tray. Make some diagonal cuts across the fish and push in a slice of lime… Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and turn up to 250 C for a further  5-10 mins till skin is golden brown and crispy.
Rest for 5 minutes.

Fish with lime and fennel (2)

In a pan add a splash of oil and sweat the spring onions being careful not to burn them.  Pour in about 50/50, ( 75 ml altogether) of a mix of dark soy sauce and light soy sauce then add about a tbsp of sugar ( I add slightly less) and a tbsp lime juice. Taste for the balance of sweet, sour and salty. If it is too sweet, add more sour, if it is too salty add more sweet, if it is too sour add more sugar. I prefer mine on the salty, sour side rather than sweet but it really is personal preference

Add fresh chillies of course I do…lol

Then pour all over the tray of baked fish. 
Garnish with coriander and/or strips of fresh spring onions.
Serve with steamed rice.

Enjoy!

This is a very simple fish dish to make and it virtually cooks itself but experiment because if I don’t have fennel I stuff the fish cavity with coriander, Thai Basil, spring onions, really whatever I have in the garden or the fridge…

Just in case you missed previous weeks then here they are… 

Prawns and Asparagus

 

Thai Prawn cakes

My good news for the week is that I have finally launched my self-hosted site….It is called Orienthailiving and I am so excited to present it to you…I do hope you will pop over and have a look, maybe subscribe and share if you like it….There will still be a few tweaks and improvements to make I am sure but please bear with me…

Thank you have a lovely weekend x

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13 thoughts on “Fish Friday…. Sea Bass with Lime, ginger and fennel…

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    1. blondieaka Post author

      Yes, it is Marian..I never used limes very much when I lived in the Uk but here limes are found everywhere and in abundance, whereas lemons are not as easily available and very expensive

      Like

      Reply

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