Pagrus with soy sauce and lemon grass
Ingredients
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2 large Pagrus (or 4 small)
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2 stalks of lemongrass
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80 gr ginger (1 piece)
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Juice and zest of 1 lime and 2 sliced limes
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1 cup basil or lemon verbena leaves
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5 – 6 tbsp soy sauce (tamari soy)
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1 tsp sesame seeds and 1 tsp black cumin seeds
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400 gr chard
Preparation
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Preheat the oven to 180 degrees Celsius.
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Tenderise the lemon grass using the back of the knife and then chop.
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Place it into a bowl.
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Coarsely grate the ginger using the large side of a grater and add it to the bowl with the basil or lemon verbena leaves.
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Cut 2 pieces of parchment paper and place 1 sea bream on each.
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Fill the fish cavities with the stuffing.
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Place 3 – 4 lime slices on each fish and tie the fish at 3 – 4 points using kitchen string.
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Pour soy sauce, lime juice and zest over the fish.
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Wrap the fish in the parchment paper and place on the tray.
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Bake for about 25 - 30 minutes (depending on the size of the fish) and allow to rest before opening the parchment paper (be very careful).
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Sprinkle with sesame and black cumin seeds and serve.
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Pair with boiled chard with lime vinaigrette.
