Charred Balinese Sea Bass
- 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 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.
Ingredients
Method
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
Notes
- 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.
