Sri Lankan-style Stuffed Bass

Serves: 2-4

Prep time: 15 minutes

Cooking time: 30 minutes 

Ingredients:

2 fresh sea bass / bream, gutted 

2 tbsp tandoori paste 

1 tbsp white wine vinegar 

5 tbsp natural yoghurt 

2 tsp cumin 

2 tsp cayenne pepper

2 tsp turmeric

2 tsp garam masala 

1 tsp cinnamon 

1 large bunch fresh coriander, roughly chopped

2 inch piece fresh ginger, grated 

1 lime, zested and halved + 1 extra lime to serve 

1 fresh medium red chilli, finely chopped (optional)

4 shallots, finely chopped

4 cloves garlic, crushed

baking parchment + string

Method:

• Preheat the oven to 180°C. 

• In a small bowl, combine the onion, garlic, ginger with half of the fresh coriander, chilli, lime juice & zest. Season with a tsp of turmeric, garam masala, cinnamon and cumin. Mix together throughly. 

• Rinse the bass in cold water and using a piece of kitchen towel clean out any remaining innards. Using a large knife slice 3-4 diagonal slits on either side of the fish skins. Place on a chopping board, and stuff with the prepared onion mix. Slice the juiced half of the lime into thin slices and lay inside the fish on top of the stuffing. Secure together using using 4/5 cocktail sticks or string. 

• In another small bowl, mix together the tandoori paste, white wine vinegar, remaining spices and 2 tbsp of yoghurt. Using a pastry brush, generously baste both sides of each fish in this marinade until fully covered. Season with salt and pepper. Transfer each fish onto a sheet of baking parchment and wrap into an airtight parcel, using string to secure the paper. Place the prepared fish on a large baking tray and roast in the oven for approx. 30 minutes until steamed and cooked throughout. 

• Meanwhile, in a small ramekin combine the remaining yoghurt, with half of the remaining coriander, a squeeze of lime and pinch of garam masala. Season with salt, pepper and a pinch of cayenne pepper on top.

• Once cooked, unwrap the fish and top with the remaining coriander, chilli (if desired) and extra slices of lime. Serve immediately, with the yoghurt raita and rice or potatoes of your choice. Enjoy!