Another very easy Thai dish, this uses the Thai holy trinity of flavours – lemon grass, galangal and kaffir lime leaf – a combination which enhances the flavour of the fish rather than overpowering it. It goes very well with the papaya salad featured elsewhere in this month’s recipes, and some steamed rice. The dish is particularly recommended for a Valentine’s Day dinner with its delicate yet still exotic flavours.

01.

Ingredients

1 largish Sea Bass (about 3lb), gutted and cleaned
2 sticks lemongrass, bruised
2 pieces dried galangal, rehydrated in a little warm water
6 kaffir lime leaves
4 dried Thai bird chillies
1 lime, cut into quarters
1 stalk sweet basil leaves

02.

Method

  • Make a parcel of tinfoil in which to cook the fish, and place this in a baking tray with a little water.
  • Spread a little coconut oil over the foil and place the fish on it, then cover the fish with the other ingredients and seal together the foil parcel, not too tightly.
  • Place in an oven preheated to 180c, and cook for 25 minutes.
  • If you are serving the fish straight away, let it rest in the sealed parcel for 5 minutes before opening.