Seabass Fillets in Makrut Lime Leaf Flavoured Chilli Sauce
Lee Kum Kee

Seabass Fillets in Makrut Lime Leaf Flavoured Chilli Sauce

Serves 2
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Ingredients

200g or 2 Seabass Fillets
1 Tbsp Vegetable Oil
2 Tbsp Lee Kum Kee Makrut Lime Leaf Flavoured Chilli Sauce

Method

1 FOR OVEN COOKING
Pre-heat oven to 180 C.
2 Line oven tray lined with tin foil and coat foil with 1 Tbsp oil.
3 Place fish fillets on line tray, top with Chilli Sauce and cook for 6 to 8 mins (depending on thickness).
4 Remove from oven and serve hot.
5 FOR OUTDOOR BBQ COOKING
Preheat BBQ. If using charcoal BBQ, make sure the charcoal is glowing and fire has died down before cooking. If using gas BBQ, preheat till BBQ reaches 280C.
6 Top fish fillets with Chilli Sauce.
7 Take a piece of large tin foil, coat foil with vegetable oil and place fish fillets skin side down on foil.
8 Wrap foil tightly and place on the hot grates. Close BBQ lid.
9 Lower heat to medium. Cook for 6 to 8 minutes.
10 Remove from BBQ. Be careful when opening foil parcel as it will release hot steam.
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Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang
Mother's Oyster Sauce Noodles By Sandia Chang Mother's Oyster Sauce Noodles By Sandia Chang
Pan Fried Chicken on Crispy Noodles By Ken Hom Pan Fried Chicken on Crispy Noodles By Ken Hom
Peanut Butter Ribs By Ping Coombes Peanut Butter Ribs By Ping Coombes
Pei Pa Tofu By Jeremy Pang Pei Pa Tofu By Jeremy Pang
Plum & Ginger Pork Belly (BBQ) Plum & Ginger Pork Belly (BBQ)
Stir-fried Cucumbers with Hot Spices By Ken Hom Stir-fried Cucumbers with Hot Spices By Ken Hom
Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
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