Stuffed sea bass with jasmine rice cakes and nam prik sauce

Tangy fish sauce, fiery chillies and fresh lemon leaves make a tasty match with Simon Rimmer's tasty Thai fish dish
By Simon Rimmer
Stuffed sea bass with jasmine rice cakes and nam prik sauce
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

Main

  • 750 g sea bass, cleaned, gutted and descaled

For the stuffing

  • 1 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 1 stalk lemongrass, finely chopped
  • 225 g minced pork
  • 30 ml coconut, milk
  • 2 tomatoes, skinned, deseeded and finely chopped
  • 1 splashes fish sauce
  • 2 lime leaves, torn
  • 1 limes, juice
  • 1 bird's eye chillies, red and finely chopped
  • 1 fresh coriander, stalk, chopped

For the rice cakes

  • 225 g Thai jasmine rice, cooked
  • 1 bird's eye chillies, red and chopped
  • 1 handfuls fresh coriander
  • 100 g desiccated coconut, toasted

For the sauce

  • 100 ml light soy sauce
  • 1 fresh lime juice
  • 1 bird's eye chillies, red and finely chopped
  • 1 tbsp sesame seeds, toasted
  • 1 handful coriander, chopped

Method

1. Preheat the oven to 200?C/gas 6. To make the stuffing, heat the oil in a frying pan, cook the shallots for 2 3 minutes then add the lemon grass and pork and cook for 10 minutes. Add the remaining stuffing ingredients, season and stir well.2. Spoon the stuffing into the fish. Wrap it in foil and bake for 25 minutes.3. To make the rice cakes, combine the cooked rice, chilli, coriander and desiccated coconut in a bowl. Place the mixture on a board and flatten out until very thin. Leave to dry. 4. Preheat the grill to medium. Cook the rice cakes, under the grill for about 5 minutes or until golden, turning once.5. To make the sauce, combine the ingredients together in a small pan, stir well and heat through.6. Once the fish is ready, remove from the oven, pour the sauce over the top and serve with the rice cakes.

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