• Toff chef

Toff's Thai Sea bass

Thai Baked Sea Bass Fillet with Fragrant Rice

For the dipping sauce

25ml sesame oil

1 small red chilli, seeded and finely chopped

35g ginger, peeled and finely chopped

1 stick lemon grass

3 lime leaves

2 cloves garlic, peeled and crushed

125ml sweet soy sauce

100ml light soy sauce

For the fragrant rice

2 sticks lemon grass, bulbous ends crushed

8 lime leaves


1.5 ltr water

225g basmati rice, washed twice in cold water

For the sea bass

35ml sesame oil

3 medium chillies, seeded and roughly chopped

2 sticks lemon grass, peeled and bulbous ends roughly chopped

25g root ginger, peeled and roughly chopped

2 cloves garlic, peeled and crushed

3 lime leaves, roughly chopped

15g coriander

4 x 200g sea bass fillet, scaled and pin boned (ask your fish monger)

Putting it together

First, make the dipping sauce. Heat the sesame oil in a pan and fry the chilli, ginger, lemon grass and lime leaves slowly with the garlic for 1 minute to soften and release the flavours. Add both soy sauces, bring the mixture to the boil, then cool and pour it into a bowl or, ideally, individual soy dishes.

Now for the rice: simmer the lemon grass with the lime leaves in 1.5 litres of salted water for 10 minutes. Add the rice and simmer it for 10–12 minutes until it is just cooked. Drain in a colander, then return it to the pan with a lid on and let it stand for 10 minutes before serving. This will help it become nice and fluffy. Serve the rice in individual bowls or put it in a large bowl to pass around to guests.

While the rice is cooking, prepare the fish. Heat the sesame oil in a pan and fry the chillies, lemon grass, ginger, garlic and lime leaves in it for a couple of minutes. Then put them into a food processor with the coriander and whiz to a paste. Preheat the oven to 200ºC/gas mark 6. Spread the paste on the sea bass fillets and place on a grease proof tray. Bake for 10–15 minutes. Serve the fish on individual plates with a little pot of dipping sauce and either individual bowls of Fragrant Rice or pass a large bowl round.


Lovingly cooked up by Toff chef Est.2013