Charred Balinese Sea Bass
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
Method
Ingredients
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
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Preheat the grill to medium.
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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.
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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.
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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.
