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Fragrant barbecued sea bass

Fragrant barbecued sea bass

Whole sea bass slashed and brushed with a Green Tabasco baste, stuffed with garlic, lemongrass, ginger and lime slices.

 

Cooking Time: 
10 minutes
Serves: 
2 people
Preparation Time: 
30 minutes
Ingredients: 

For the baste:
1 tbsp lime juice
1 1/2tbsp sunflower oil
1 tbsp Green Tabasco
Salt and freshly ground black pepper

For the rest: 
2 sea bass (or two medium mackerel), cleaned
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
1/2 stick lemongrass, crushed and thinly sliced into rounds
2 extra sticks lemongrass, sliced lengthways

Instructions: 

Mix the baste ingredients together. Season the cavity of the fish with salt and freshly ground black pepper.  Slash the fish on both sides.  Brush the baste onto both sides and leave covered with cling film in the fridge for 20 minutes.

Remove the fish from fridge and stuff with garlic, lemongrass, ginger, spring onions and lime slices.  Make sure the coals on the BBQ are hot.  Place the remaining lemongrass on a the barbecue rack and sit the fish on top.  Brush again with baste.  Cook for around 5 - 10 minutes each side, until cooked through.  Serve immediately.

 

 
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