Grilled sea bass with lemongrass

Total: 2 hr 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / people: 422 kcal
, Fat: 26 g
, Carbohydrate: 5 g
, Protein: 42 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

2 tbsp olive oil
1 tbsp sesame oil
4 lemongrass, core finely chopped, outer layer set aside
2 tsp ginger, finely grated
1 garlic clove, pressed
1 tbsp sesame seeds
4 sea bass (organic) (each approx. 300 g)
8 kaffir lime leaves (Thai-Kit)

Raspberry salsa

125 g raspberries
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
1 stick lemongrass, core finely chopped
¼ tsp salt
a little pepper
½ bunch coriander, torn

Charcoal/gas/electric grill:

1 tsp salt
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How it's done

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Marinade

Combine the oil with all the other ingredients up to and including the sesame seeds. Rinse the fish (inside and out) in cold water, pat dry. Rub the marinade into the fish, inside and out. Place the reserved lemongrass and kaffir lime leaves inside the fish, cover and marinate in the fridge for at least 2 hrs.

Raspberry salsa

Combine half of the raspberries with all the other ingredients up to and including the lemongrass, season. Add the remainder of the raspberries and the coriander just before serving.

Charcoal/gas/electric grill:

Salt the fish, grill over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side. Remove the lemongrass and kaffir lime leaves, serve with the raspberry salsa.

Good to know
Serve with: Leaf salad and grilled potatoes

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