Baked Sea Bass with Special Salad

Spice up your day with Nancy Lam's zingy marinated fish accompanied by earthy noodles, crisp vegetables and tropical fruits
By Nancy Lam
Baked Sea Bass with Special Salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the dressing

  • 3 tbsp light soy sauce
  • 4 tbsp Malibu, coconut liqueur
  • 2 tbsp plum sauce
  • 1 lime, juice only
  • 2 tbsp sesame oil, plus extra for drizzling

For the spice paste

  • 1 cm ginger, chopped
  • 2 cloves garlic, chopped
  • 2 large red chillies, chopped
  • 5 shallots, sliced
  • 2 tbsp dried prawns
  • vegetable oil
  • 1 tbsp soy sauce
  • 2 tsp palm sugar
  • 1 tbsp sesame seeds, plus extra for sprinkling
  • pinches ground black pepper

For the fish

  • 1 large sea bass, gutted
  • 1 large banana leaf

  • 100 g buckwheat noodles
  • 1 large sharon fruit, chopped
  • 1 Chinese pear, chopped
  • 1/2 bulb fennel, chopped
  • 1/2 red pepper, chopped
  • 1/2 orange or yellow pepper, chopped
  • 1/2 green pepper, chopped


1. To start the spice paste, grind together the fresh ginger, garlic, chilli, shallots and dried prawns using a pestle and mortar or small blender. Heat 2 tablespoons of oil in a frying pan and add the paste. Fry it gently until fragrant, then stir in the soy sauce, palm sugar, sesame seeds and black pepper. Remove from the heat and leave to cool.

2. Heat grill. On both sides, slice the fillet cross ways to 2 inch long X 2 inch wide slices. When the spice paste has cooled, rub it over the flesh of the fish. Place the slices back onto the bone of the fish.

3. Sit the fish on the banana leaf, pour another tablespoon of vegetable oil over the top and cook for approximately 20 minutes over a high heat.

4. To start the salad, bring a saucepan of water to a boil and cook the buckwheat noodles according to the packet instructions. Drain, rinse in cold water and drain again, then douse the noodles with sesame oil to prevent sticking. Set aside.

5. Meanwhile, make the salad dressing. Mix the light soy sauce, Malibu, plum sauce, lime juice and sesame oil together in a small bowl.

6. Put the noodles and remaining salad ingredients in a large bowl. Add the dressing and toss several times to combine. Transfer to a serving dish. Garnish with the coriander and sprinkle with more sesame seeds. Serve with the sea bass.

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