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Grilled sea bass with lemongrass
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 422
  • Fat about 26g
  • Carbohydrates about 5g
  • Protein about 42g
This is needed
This is needed for 4 people
Marinade
  • 2 ginger
  • 4 lemongrass
  • 2 olive oil
  • 1 garlic clove
  • 1 sesame seeds
  • 1 sesame oil
  • 8 kaffir lime leaves (Thai-Kit)
  • 4 sea bass (organic)
Raspberry salsa
  • 125 raspberries
  • 1 lime
  • 1 lemongrass
  • 0.25 salt
  • 2 olive oil
  • pepper
  • 0.5 coriander
Charcoal/gas/electric grill:
  • 1 salt
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And that's how it's done
And that's how it's done
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.