Ingredient
Main ingredients
The lemon grass paste, 200g Seabass, whole, sized about 500g Lemon grass, whole stalk, 6 pcs Dill, a bunch of 8 pcs Garlic, whole clove, 4 pcs Shallots, whole clove, 4 pcs Cherry tomatoes, 6 pcs Pinch of salt, black pepper, lemon and olive oil to drizzle
Lemon Grass Paste
Shallots, diced, 5 cloves Lemongrass, diced (only the whiter part of the stem), 5 stalks Green and red chili, 5 Garlic, 5 cloves Coriander roots, 2 A pinch of salt
Vegetables to be steamed and served as accompaniment
White cabbage, chyesam, kailan, zucchini, baby melon or cucumber, tomatoes
Method of preparation
1. Clean and gutted the fish and omit all the internal organs. Cut the fish’s stomach to create a “pocket”.
2. Rub the fish thouroughly with the lemon grass paste, and stuff the lemon grass and dill in the “pocket” at the stomach.
3. Leave some of the dill and lemon grass for final garnishing.
4. Arrange the fish in the baking tray, and add the garlic, shallots and tomatoes.
5. Pre-heat the oven for about 10 minutes, with 220 c heat. Then bake the fish tray for 20 minutes, and to ensure that this baking process is just in time for immediate serving.
6. When ready, plate the baked fish and granish with fresh dill. Finish with a pinch of salt, pepper with the drizles of lemon juice and olive oil.
My note
A great way to eat the river fish or basically any fish is the light and simplest way of cooking it. The key ingredient of this is the fresh fish.
