Charred Balinese Sea Bass

Name: Charred Balinese Sea Bass
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Indonesian
Ingredients: For the marinade:; 2 shallots; 1 clove garlic, peeled; 1/4 tsp ground ginger; 1 tbsp fresh lemon juice; 1/2 tsp ground coriander; 2 tsp runny honey; 1 tsp dark soy sauce; 2 tsp vegetable oil; For the fish and rice:; 2 x 180g sea bass fillets with the skin on; 1 pouch Tilda Coconut, Chilli & Lemongrass rice; 12 cherry tomatoes, cut into halves; 1/2 cucumber, peeled, deseeded and chopped into cubes; 1/2 lemon, cut into wedges

An Indonesian inspired dish that combines sweet and citrus flavours from the marinated fish with the kick of heat from our Coconut, Chilli and Lemongrass rice. For a delicious vegetarian version, replace the sea bass with tofu, chopped into cubes.

Tildalicious tip: the honey catches under the grill and delivers a lovely BBQ flavour even though you’re not using fire to cook the fish in this recipe.

0 - 15 Minutes
Easy
Serves 2

This recipe uses:

Coconut, Chilli and Lemongrass Basmati Rice

Where to buy

Ingredients

For the marinade:

2 shallots
1 clove garlic, peeled
1/4 tsp ground ginger
1 tbsp fresh lemon juice
1/2 tsp ground coriander
2 tsp runny honey
1 tsp dark soy sauce
2 tsp vegetable oil

For the fish and rice:

2 x 180g sea bass fillets with the skin on
1 pouch Tilda Coconut, Chilli & Lemongrass rice
12 cherry tomatoes, cut into halves
1/2 cucumber, peeled, deseeded and chopped into cubes
1/2 lemon, cut into wedges

How to make Charred Balinese Sea Bass

Preheat the grill to medium.
Make the marinade by blending together all the ingredients in a small food processor until you have a paste. You could also make this in a pestle and mortar or use a hand held blender, if you prefer.
Slather the fish with the marinade and place on a non-stick baking sheet and grill for 5-6 minutes until cooked through and slightly charred on the outside.
Whilst the fish is cooking, heat the Tilda Coconut, Chilli & Lemongrass rice according to pack instructions. Mix the tomatoes and cucumber through the hot rice. Top the rice with the grilled fish and serve with a wedge of lemon.

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