Sea Bass With Papaya Salsa - cooking recipe

Ingredients

None None Papaya Salsa
4 tbsp fresh cilantro leaves, chopped
2 tsp lime zest
1 tbsp lime juice
1 None small fresh red chili, seeded, chopped
2 tsp brown sugar
1 tsp grated fresh ginger
1/2 None medium (1 lb) papaya, seeded, chopped
None None Sea Bass
3 None limes, 1/4 cup juice reserved, remainder quartered
2 tsp fish sauce
1 tsp brown sugar
2 None green onions, sliced
2 (1 1/4 lb) whole sea bass, gutted, scaled
4 sprigs fresh cilantro
None None steamed jasmine rice, to serve

Preparation

To make the papaya salsa, combine all ingredients in a medium bowl. Cover and chill while preparing the fish.
Whisk together 2 tbsp lime juice, fish sauce, sugar and green onions. Set aside.
Preheat grill plate. Make 2 long cuts, about 1/3 inch deep, in thickest part of flesh on each side of fish. Drizzle with 4 tbsp lime juice then stuff with lime quarters and cilantro sprigs. Cook fish over low heat for 8 mins per side, or until cooked to your liking.
Transfer fish to a serving platter and drizzle with lime vinaigrette. Serve with papaya salsa and steamed jasmine rice.