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