1 whole sea bass (about 700g, gutted, scaled & cleaned)
2 kaffir limes (juice)
2 kaffir lime leaves (sliced thinly)
1 big red chili (finely chopped)
1 clove garlic (finely chopped)
1 tsp young ginger (finely chopped)
2 tbsp light soy sauce
1 tbsp organic coconut oil
sea salt (to taste)
brown sugar (to taste)
1 long banana leaf
1 bunch of coriander leaves (for garnish)
1 tablespoon asam jawa (tamarind paste)
| The fish in this minimalist Thai dish can be changed -as long as the fish is fresh. Common fish used for this recipe are tilapia, red snapper, grouper or even barramundi
| For more aroma, stuff bruised lemongrass into the cavity of the fish
Once cooked, remove from wok, garnish with coriander and eat with steamed rice.