Roast sea bass with chilli & lime leaves - Good Food Middle East

Name: Roast sea bass with chilli & lime leaves - Good Food Middle East
Ingredients: 2 tbsp each sunflower oil, sesame oil and caster sugar; 4 tbsp each Thai fish sauce and rice wine vinegar; 4 garlic cloves, crushed; 2 tbsp sunflower oil; 2 red onions, very thinly sliced; 2 fennel bulbs, halved and very thinly sliced; 1 fresh red chilli, deseeded and finely chopped; 3 lime leaves, very finely shredded; 4 tsp very finely chopped lemongrass; 5 tbsp chopped fresh coriander; 2 x 675g/1½lb sea bass, descaled and filleted; 6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)

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If you like to offer guests something a bit special and impressive, this will be a winner

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Ingredients

2 tbsp each sunflower oil, sesame oil and caster sugar
4 tbsp each Thai fish sauce and rice wine vinegar
4 garlic cloves, crushed
2 tbsp sunflower oil
2 red onions, very thinly sliced
2 fennel bulbs, halved and very thinly sliced
1 fresh red chilli, deseeded and finely chopped
3 lime leaves, very finely shredded
4 tsp very finely chopped lemongrass
5 tbsp chopped fresh coriander
2 x 675g/1½lb sea bass, descaled and filleted
6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)