Grilled sea bass with lemongrass

Total time: 2hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 422 Kcal, 42g Protein, 5g Carbohydrates, 26g Fat


  • Marinade
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 garlic clove, pressed
  • 4 lemongrass sticks, core finely chopped, outer layer set aside
  • 1 tbsp sesame seeds
  • 2 tsp ginger, finely grated
  • 8 kaffir lime leaves
  • 4 sea bass (organic) (each approx. 300 g)
  • Raspberry salsa
  • 125 g raspberries
  • 2 tbsp olive oil
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 1 stick lemongrass sticks, core finely chopped
  • 0.5 bunch coriander, torn
  • a little pepper
  • 0.25 tsp salt
  • Charcoal/gas/electric grill:
  • 1 tsp salt

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  • Marinade

    Combine the oil with all the other ingredients up to and including the sesame seeds. Rinse the fish (inside and out) in cold water, pat dry. Rub the marinade into the fish, inside and out. Place the reserved lemongrass and kaffir lime leaves inside the fish, cover and marinate in the fridge for at least 2 hrs.
  • Raspberry salsa

    Combine half of the raspberries with all the other ingredients up to and including the lemongrass, season. Add the remainder of the raspberries and the coriander just before serving.
  • Charcoal/gas/electric grill:

    Salt the fish, grill over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Remove the lemongrass and kaffir lime leaves, serve with the raspberry salsa.
  • Serve with:

    Leaf salad and grilled potatoes

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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