BBQ’d Sea Bass

Bass is one of the most popular fish for many fish recipes. Bass may be included in curries and savory dishes.  Spices like rosemary, garlic, salt, and pepper enrich this hearty soup’s flavor and this makes very delicious, warm, and healthy cooking recipes. This tasty and delicious fish appears in most menus of fine restaurants as well as at the weekend grill, barbecue or even cooked in the oven with your favorite baked fish recipes.

Barbequed Sea Bass is a simple way to cook this fish and still maintain moistness and flavour. 

      Ingredients

For the dipping sauce

100ml/3½fl oz lime juice

100ml/3½fl oz soy sauce or Thai fish sauce

80g/3oz clear honey

1-2 bird’s-eye chillies

4 garlic cloves

10g/¼oz coriander stems, chopped

For the sea bass

1x 2.5-3kg/5lb 8oz-6lb 8oz whole sea bass, gutted and scaled (or 2 x 1.5kg/3lb 5 oz whole sea bass)

salt

3 garlic cloves, crushed

15g/½oz fresh ginger, sliced

3 stalks lemongrass, crushed and roughly chopped

4 lime leaves, crushed

small bunch coriander

2 banana leaves, cut into 25 x 30cm/10 x 12in pieces (available from online specialist suppliers)

4-6 wooden skewers, soaked in water for 20 minutes

Preparation method

For the dipping sauce, blend all ingredients in a food processor or blender until smooth.

For the sea bass, preheat your barbecue to a medium (150C/302F) heat. Allow the flames to die down and the coals to be covered in a grey ash.

Score the bass 3-4 times on either side and season with two pinches of salt per side, rubbing it in to the scores.

Stuff the cavity of the fish with the garlic, ginger, lemongrass, coriander and lime leaves.

Wrap the seasoned and stuffed fish in the banana leaves and fasten with the soaked skewers.

Place onto the preheated barbecue and cook on either side for 15-20 minutes with the lid closed.

Remove from the barbecue to a wooden board and allow to rest for a few minutes.

Unwrap the fish from the banana leaves and serve in chunks with the dipping sauce.

Recipe source: BBQ sea bass by Raymond Blanc from bbc.co.uk