Essex Festival of Food & Drink 2014

Marinated Barbecued Line Caught Sea bass.

Served with Black Thai rice, Micro Coriander and Lime Salad with Ginger emulsion

This dish is ideal for Summer; Lightly marinated Sea Bass Barbecued (or grilled indoors), served with a crispy Salad, Rice Cake and Ginger dipping emulsion. The fish can be cooked whole of filleted

Up to 4 people

1k Large Sea Bass

  1. Scale, gut and clean fish.
  2. Score the fish skin to allow marinate to flavor flesh
  3. Coat in marinade below and leave overnight if possible
  4. Place on the hot barbecue and cook approx. 5 minutes each side or until cooked.

Fish Marinade

3 x Black garlic cloves

1 tbsp. Coriander Seeds

1 teaspoon Cardomon Seeds

½ bunch Fresh Coriander

½ bunch Mint

3 Spring Onions


1 Red Chilli

1 stem Lemon Grass

2 Limes (Zest and Juice)

Olive Oil

Salt and Pepper


  1. Add all together in food processor and blend until paste is formed

Crispy Salad


Japanese radish


Spring onion

Pickled ginger slices

Macadamia nuts

Micro coriander



Extra virgin Olive Oil

  1. Slice carrot, Radish, onion, ginger finely and place in iced water for 1 hour to crisp up.
  2. Add nuts, micro coriander and mint leaves
  3. Dress lightly with lime juice and oil

Thai rice

 500g g Black Thai rice

1 lt Water

Vegetable stock

Spring onion

  1. Place rice in pan with olive oil
  2. Add water and stock
  3. Bring to boil and simmer for 25 minutes
  4. Remove from heat, add sliced spring onions and cool in baking tray
  5. Chill and cut out. Reheat in steamer


 Picked Ginger in vinegar (1 tbsp.)

2 x Egg yolks

Teaspoon Mustard

500ml Extra Virgin Olive Oil

1 x Black Garlic Clove

  1. Julienne Ginger strips
  2. Whisk yolks to a light sabayon with vinegar from ginger and mustard and clove of crushed garlic.
  3. Slowly add oil until a dipping consistency.
  4. Mix with Micro Coriander

To Serve

  1. Make a bed of salad
  2. Arrange Filleted Bass on top
  3. Dipping Emulsion by the side on in pot.
  4. Rice Cake