Thai sea bass parcels with coconut rice & asian slaw

Serves 6

In partnership with Nisha Parmar, this recipe is from her cook book “Share” celebrating Asian inspired party dishes.
“Fish wrapped in banana leaves is a very common dish eaten all over Thailand. I remember sitting on the streets on a humid evening, unwrapping a banana leaf and enjoying this meal with an ice-cold beer in Koh Samui. I was inspired to make this holiday memory on a balmy summer evening in the UK. It was delicious on the BBQ but for all-year round appeal, this roasted version is just as good.”

Ingredients

6 sea bass fillets

6 banana leaves (optional)

For the marinade

3 tbsp coconut milk (use the top settled cream from a can of coconut milk)

2 tbsp Thai green curry paste

2 lemongrass stalks, finely chopped

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp fish sauce

1 tsp palm sugar

Sea salt, to taste

For the Asian slaw

1 large carrot, julienned

½ cucumber, julienned (remove the watery centre)

8 radishes, cut into sticks

Mango or pomelo, peeled and sliced (optional)

Handful of roasted peanuts

Handful of herbs, such as coriander (cilantro), mint and Thai basil, roughly chopped

1 quantity of nuoc cham dressing

To serve

Fragrant coconut rice (see page 185)

Lime wedg

Method

  • In a large tray, mix all the marinade ingredients together.

  • Add the sea bass fillets and coat them generously, then leave to marinate in the fridge for at least 2 hours, ideally overnight.

  • When ready to serve, preheat the oven to 200°C/400°F/gas mark 6.

  • Wrap each fillet in a banana leaf (or baking parchment if you can’t find banana leaves), tying each up with kitchen twine like a present, and roast for 15 minutes.

  • Place all your slaw ingredients in a bowl, except the nuoc cham dressing, and dress at the table. Do not pour it over too early, so the slaw stays crisp.

  • Serve everything on banana leaves (if using), for that authentic Thai beach feel, with coconut rice and a big wedge of lime to squeeze over.