Baked Sri Lankan-style sea bass
Create a showstopper fish supper with this whole sea bass covered in a spicy marinade and baked in banana leaf.
Ingredients
- Coconut oil30 ml
- Lime juice15 ml
Instructions
8 steps- 1
To make the curry powder, cook all of the ingredients in a dry frying pan until toasted. Leave to cool and then finely grind to a powder.
- 2
To make the marinade, mix 2-3 tablespoons roasted curry powder with the tamarind, turmeric, black pepper, garlic, ginger and coconut oil in a bowl to create a thick paste. Season with salt. Store any leftover curry powder in an airtight container.
- 3
To make the sea bass, score the fish deeply on both sides. Preheat the oven to 220C/200C Fan/Gas 7.
- 4
Rub half of the marinade generously inside the cavity of the fish and into the scores. Stuff the cavity with some of the curry leaves and a few onion slices.
- 5
Mix the remaining marinade with the remaining onions, green chilies, tomato, coconut oil and remaining curry leaves. Spread this mixture all over the fish.
- 6
Wrap the fish loosely in the banana leaf.
- 7
Place on a baking tray and bake for 30 minutes. For the last 8-10 minutes, open the leaf and increase the oven temperature to 240C/220C Fan/Gas 9 to crisp the top.
- 8
Leave to rest for 5 minutes, then serve with the lime wedges.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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