for 4 person

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

How it's done

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.

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