Seabass with Asian Slaw - James Martin Chef

Ingredients

• 4 Sea bass fillets
• Banana leaf
• Pak choi cut into four
• 1 small bunch coriander and mint
• 1 lemongrass sliced
• 1 lime sliced
• 1 Red chilli
• 1 Knob of ginger, grated
• ½ red cabbage, thinly sliced
• 2 carrots, julienned
• 1 red chilli, sliced
• 2tbs palm sugar
• 50ml soy
• 25ml sesame oil
• 2 limes, juiced and zested
• 1 bunch coriander
• 1 bunch mint
• Knob of ginger
• Fried lotus root
• Heat a BBQ until it is hot.
• Warm the banana leaf using a blow torch, by placing under the grill or putting in a pan. Lay the pak choi, herbs, lemongrass, chilli and ginger on the leaf and then pop the seabass fillets on top.
• Sprinkle with coriander and mint and roll it up into a parcel.
• To make the slaw, blitz the ginger, palm sugar, soy, sesame oil, mint, coriander and lime. Stir this through the cabbage and pile it into a bowl.
• Open up the parcel and serve this with the slaw.