Gordon Ramsay's Baked whole seabass with green masala paste
- Number of Servings: 4
Ingredients
2 Large banana leaves (too cook the fish in)1 whole seabass, 1.5kg - 1.8kg, scaled & gutted1 Lime, cut into thin slices (to layer on fish when cookng)Green Masala paste:100g Mint Leaves100g Coriander leaves3 garlic cloves1 tsp ginger, peeled & roughly chopped2-3 green chillis, deseeded & chopped1-2 tbsp garam masala1 tsp sea salt1 tsp caster sugar1 tbsp lime juice2 tbsp water2 tbsp sunflower or vegetable oil
First make the greeen masala paste. Put all the ingredients into a food processor and blend well to a smooth paste. Preheat oven to 180deg/Fan 160/Gas 4
Slightly overlap the banana leaves on a large, lipped baking tray. Wash the cavity of the fish, pat dry and score the flesh on both sides. Spread the masala paste along both lengths of the fish, including the gut cavity and place the fish on the banana leaves. Arrange the thin slices of lime on top of the fish. Wrap the fish with the banana leaves and secure the ends with cocktail sticks.
Bake in the pre-heated oven for 30-35 minutes until the fish is just cooked through. Open up the parcel at the table and serve at once with some plain steamed rice or some Coconut Rice.
Number of Servings: 4
Recipe submitted by SparkPeople user PARISIANSUMMER.
Slightly overlap the banana leaves on a large, lipped baking tray. Wash the cavity of the fish, pat dry and score the flesh on both sides. Spread the masala paste along both lengths of the fish, including the gut cavity and place the fish on the banana leaves. Arrange the thin slices of lime on top of the fish. Wrap the fish with the banana leaves and secure the ends with cocktail sticks.
Bake in the pre-heated oven for 30-35 minutes until the fish is just cooked through. Open up the parcel at the table and serve at once with some plain steamed rice or some Coconut Rice.
Number of Servings: 4
Recipe submitted by SparkPeople user PARISIANSUMMER.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 9.5 g
- Cholesterol: 53.5 mg
- Sodium: 670.7 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.3 g
- Protein: 30.0 g
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