{"id":94,"date":"2026-08-11T23:04:37","date_gmt":"2026-08-11T23:04:37","guid":{"rendered":"https:\/\/granary.food\/?p=94"},"modified":"2026-08-12T00:02:59","modified_gmt":"2026-08-12T00:02:59","slug":"whole-baked-sea-bass-with-lemongrass-lime-brown-jasmine-rice-and-thai-style-greens","status":"publish","type":"post","link":"https:\/\/granary.food\/?p=94","title":{"rendered":"Whole baked sea bass with lemongrass, lime, brown jasmine rice and Thai-style greens"},"content":{"rendered":"\n<p class=\"is-style-text-subtitle is-style-text-subtitle--1 wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 whole sea bass, about 800g\u20131kg, scaled, gutted and trimmed<\/li>\n\n\n\n<li>180g brown jasmine rice<\/li>\n\n\n\n<li>250g tenderstem broccoli<\/li>\n\n\n\n<li>2 pak choi, roughly chopped<\/li>\n\n\n\n<li>1 bunch spring onions, cut into 4\u20135cm lengths<\/li>\n\n\n\n<li>2 lemongrass stalks<\/li>\n\n\n\n<li>30g fresh ginger<\/li>\n\n\n\n<li>4 garlic cloves<\/li>\n\n\n\n<li>2 limes<\/li>\n\n\n\n<li>1 red chilli, finely sliced<\/li>\n\n\n\n<li>30g fresh coriander, roughly chopped<\/li>\n\n\n\n<li>20g fresh mint, leaves picked and roughly torn<\/li>\n\n\n\n<li>40g unsalted peanuts, roughly chopped<\/li>\n\n\n\n<li>3 tbsp fish sauce<\/li>\n\n\n\n<li>1 tsp honey<\/li>\n\n\n\n<li>2 tbsp rapeseed or extra virgin olive oil<\/li>\n\n\n\n<li>1 tsp toasted sesame oil<\/li>\n\n\n\n<li>black pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"is-style-text-subtitle is-style-text-subtitle--2 wp-block-paragraph\">Method<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rinse the brown jasmine rice under cold water. Put it in a saucepan with <strong>400ml cold water<\/strong>, bring to the boil, cover and reduce to a very low simmer. Cook for about <strong>25\u201330 minutes<\/strong>, until the water has been absorbed and the rice is tender. Remove from the heat and leave covered for <strong>10 minutes<\/strong>, then fluff with a fork.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, heat the oven to <strong>200\u00b0C fan<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line a large baking dish with foil.  Make 3 or 4 shallow slashes on each side of the sea bass. Bash the lemongrass with the side of a knife and cut into short lengths. Thinly slice half the ginger and 2 garlic cloves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put the lemongrass, sliced ginger, garlic and a few coriander stalks inside the fish. Put the sea bass in a roasting dish, rub with <strong>1 tbsp oil<\/strong> and <strong>1 tbsp fish sauce<\/strong>, and squeeze over the juice of half a lime.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for about <strong>20\u201325 minutes<\/strong>, depending on the thickness of the fish, until the flesh comes cleanly away from the bone at the thickest point.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the fish cooks, finely chop the remaining ginger and garlic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat the remaining <strong>1 tbsp oil<\/strong> in a large frying pan or wok over a high heat. Add the broccoli with a splash of water and stir-fry for about <strong>3 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the pak choi, spring onions, ginger and garlic and stir-fry for another <strong>2\u20133 minutes<\/strong>, so the vegetables are cooked but still retain some bite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix the remaining <strong>2 tbsp fish sauce<\/strong>, juice of <strong>1 lime<\/strong>, honey and sesame oil. Pour over the vegetables and toss briefly over the heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the sea bass from the oven. Mix the remaining lime juice with the juices in the roasting dish and spoon them back over the fish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scatter the fish and vegetables generously with the chilli, coriander, mint and chopped peanuts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve the whole sea bass at the table with the brown jasmine rice and stir-fried greens alongside.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Method Rinse the brown jasmine rice under cold water. Put it in a saucepan with 400ml cold water, bring to the boil, cover and reduce to a very low simmer. Cook for about 25\u201330 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and leave covered for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-94","post","type-post","status-publish","format-standard","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=94"}],"version-history":[{"count":2,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":96,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/94\/revisions\/96"}],"wp:attachment":[{"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}