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Main course · Thai

Pla Pao (Herb-Stuffed Grilled Sea Bass)

40 min Serves 4 ~112 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 1 whole sea bass, gutted and scaled
  • 3 lemongrass stalks, bruised
  • 6 kaffir lime leaves
  • 15 g fresh coriander
  • 2 tbsp fish sauce
  • 2 fresh lime
  • 3 fresh red chillies
  • 3 garlic cloves

Nutrition (per serving)

Calories
112 kcal
Protein
14.9 g
Carbohydrate
6 g
of which sugars
1.4 g
Fat
2.5 g
of which saturates
0.6 g
Fibre
2 g
Salt
1.98 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Stuff the cavity of the sea bass with the lemongrass, half the kaffir lime leaves and the coriander.

  2. 2

    Score the skin of the fish a few times on each side.

  3. 3

    Grill the fish on a hot barbecue or under a hot grill for 15 to 18 minutes each side until the skin is charred and the flesh flakes easily.

  4. 4

    Meanwhile, crush the garlic and chillies and mix with the fish sauce and lime juice to make a dipping sauce.

  5. 5

    Shred the remaining kaffir lime leaves over the fish.

  6. 6

    Serve the whole fish with the dipping sauce and sticky rice.

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