Thai Red Curry Sea Bass 🐟

Sez
Jan 19, 2020
2 min read

Sea Bass is one of our fav types of fish. We usually use butter, garlic and herbs but this time we decided to make it asian-inspired with the help of some thai red curry paste we purchased recently. Super quick and easy, it's fun to do with a friend or your partner on a weekend or even for a weekday dinner. Don't be scared of dealing with a whole fish, it's way more exciting than eating fillets in our opinion. Check out our 'Instagram Highlights' under 'Thai Red Curry 🐟' to see our how-to videos. Enjoy!

Serves: 2 (1 fish each)

Difficulty: 0

Wow factor: ⭐⭐️⭐️⭐️⭐️

Ingredients

2 whole sea bass, fresh from the supermarket
Salt & pepper to taste
3 garlic cloves, chopped
1/2 thumb-sized peeled ginger
1 carrot, finely chopped
1 broccoli stem, finely chopped (optional, we were just using up our leftover veg)
2 spring onions, finely chopped
1tsp of red curry paste, mixed with 1tsp of olive oil
1 lime, halved
Glug of soy sauce

Instructions

Pre-heat your oven to 180 degrees.
Cut 2 pieces of baking paper to house the fish. Make sure that each piece of paper is big enough to cover the whole fish.
Now let's pay attention to 1 fish at a time, because once you know what to do, you just need to repeat the following steps for the other fish.
Use your knife to create 3 slits on each side of your fish. Sprinkle some salt and pepper all over the fish (this includes the skin and the inside of the fish.
Take half of the chopped garlic & ginger and place them inside of the fish. We also pushed some garlic & ginger bits in the slits. This will infuse some really great flavours.
Generously add half of your finely chopped carrots, broccoli stem (if using), and spring onions. As I said on our Instagram story, it's a sea bass party so make it busy! You can add some inside the fish too.
Take half of your diluted red curry paste, and spread it inside your fish and rub the fish skin with it too.
Squeeze 1/2 of a lime all over the fish.
Last touch is the glug of soy sauce. Pour some inside and then on the skin.
Your fish is ready, now we just have to wrap the fish like a present so it will steam inside the oven. Take the long sides of your paper and start folding it. Leave around 2-3cm of space between the fish and the paper. Twist the end bits of the paper to secure the parcel, see picture below step 13 for some imagery. Kinda hard to explain, just check our Instagram video if you still need more guidance!
Place your fish parcel on an oven-proof pan and re-do steps 4 - 10 for the remaining sea bass.
Once you have 2 fish parcels, and you have made sure that no liquid can leak through, pop them in the oven for 18-20 minutes and they're done!
Serve with your fav carb (we recommend rice or roast potatoes) and extra veg if you'd like.