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.
Ingredients
1 largish Sea Bass (about 3lb), gutted and cleaned2 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
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