A delicious Lemongrass and Sand Ginger Baked Sea Bass recipe.
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Lemongrass and Sand Ginger Baked Sea Bass
Other★ Easy48min
IngredientsWhat you'll need for Lemongrass and Sand Ginger Baked Sea Bass
| Ingredient | Amount | Notes | |
|---|---|---|---|
| sea bass | 1 (about 500g live weight) | ||
| salt | to taste | ||
| sugar | to taste | ||
| white pepper | to taste | ||
| light soy sauce | slightly more than 1 tbsp | ||
| oyster sauce | about 1 tbsp | ||
| cornstarch | 1 tbsp | ||
| cooking oil | to taste | ||
| lemongrass | 125g | ||
| sand ginger | 1 piece | ||
| kaffir lime leaf | 1 | ||
| bird's eye chili | to taste | ||
| cooking wine | to taste |
Cooking StepsHow to cook Lemongrass and Sand Ginger Baked Sea Bass step by step
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Step 1 Detail
Clean the sea bass, remove scales and innards. Score both sides of the fish with diagonal cuts.
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Step 2 Detail
Marinate the fish with salt, sugar, white pepper, light soy sauce, oyster sauce, cornstarch, and cooking wine. Let it sit for 15-20 minutes.
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Step 3 Detail
Cut the lemongrass into sections and crush lightly with the back of a knife to release the aroma. Slice the sand ginger. Cut the bird’s eye chili into small pieces.
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Step 4 Detail
Line the bottom of a clay pot generously with lemongrass sections to form a bed, preventing the fish from sticking and infusing flavor.
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Step 5 Detail
Place the marinated sea bass on top of the lemongrass bed. Scatter sand ginger slices and bird’s eye chili over and around the fish.
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Step 6 Detail
Cover the clay pot and cook over medium heat for about 12-15 minutes until the fish is cooked through. Garnish with a kaffir lime leaf before serving.
