Home Recipes Charred Balinese Sea Bass

Charred Balinese Sea Bass

From Tilda Kitchen

  • 0 - 15 Minutes
  • Easy
  • Serves 2

An Indonesian inspired dish that combines sweet and citrus flavours from the marinated fish with the kick of heat from our Coconut, Chilli & 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.



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


  1. Preheat the grill to medium.
  2. 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.
  3. 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.
  4. 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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