Recipe Details
Title B-BBQ sea bass
Author Raymond Blanc
Portions 9
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 376.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lime, juice100 Millilitre
Sauce, Soy100 Millilitre
Honey80 Gram
Pepper, hot chilli, red, raw2 Medium
Garlic3 Clove
Coriander leaves, fresh1 Bunch
Bass, sea, raw3 Kilogram
Salt, sea1 Pinch
Garlic3 Clove
Ginger, fresh15 Gram
Lemon grass, raw3 Unit
Coriander leaves, fresh1 Bunch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 371
Protein 130.20%
Other Carbohydrate 0.81%
Sugar 9.00%
Fat Saturated 6.70%
Fat Unsaturated 8.03%
Fiber 0.55%
Sodium 43.43%
Salt 44.99%
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Recipe Method
1. For the dipping sauce, blend all ingredients in a food processor or blender until smooth lime juice, soy sauce (or Thai fish sauce), clear honey, birds eye chillies, garlic and chopped coriander stems. 2. For the sea bass, preheat your barbecue to a medium (150C/302F) heat sea bass gutted and scaled (or 2 x 1.5kg/3lb 5 oz whole sea brass). Allow the flames to die down and the coals to be covered in a grey ash. 3. Score the bass 3-4 times on either side and season with two pinches of salt per side, rubbing it in to the scores. 4. Stuff the cavity of the fish with the crushed garlic, sliced ginger, crushed and roughly chopped lemongrass, coriander and crushed lime leaves. 5. Wrap the seasoned and stuffed fish in the banana leaves (cut into 25 x 30cm/10 x 12in pieces) and fasten with the soaked skewers in water for 20 minutes. 6. Place onto the preheated barbecue and cook on either side for 15-20 minutes with the lid closed. 7. Remove from the barbecue to a wooden board and allow to rest for a few minutes. 8. Unwrap the fish from the banana leaves and serve in chunks with the dipping sauce.