Grilled Fish with Thai Herb Crust

Ingredients

• 350g whole sea bass (gutted, cleaned)
• 3 tbsp coriander seeds, toasted and crushed
• 2 stalks lemongrass, finely chopped
• 10g Thai basil leaves, torn
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 red chilli, sliced
• 3 tbsp coconut oil
• Salt and pepper to taste

Method

1. Toast coriander seeds in a dry pan for 2 minutes, then crush coarsely.
2. Mix crushed coriander, lemongrass, Thai basil, garlic, 1 tbsp fish sauce, and salt into a paste.
3. Stuff the fish cavity loosely with the herb mixture and rub some over the outside.
4. Heat coconut oil in a large pan over medium-high heat; grill fish 6 minutes per side until just cooked through.
5. Meanwhile, whisk together lime juice, remaining fish sauce, and sliced chilli for the glaze.
6. Drizzle glaze over the cooked fish and garnish with extra Thai basil; serve immediately.