There are dishes that whisper comfort and those that sing celebration. This one does both. Inspired by the vibrant, herbaceous notes of Thai cooking, Aromatic Thai Kiss is my love letter to bold and pungent flavours, gentle heat, and the art of balance.

I grew up in Nigeria, cooking in leaf parcels which infuses extra flavour into the dishes – dishes such as steamed bean pudding (Moi-moi) have the best flavour when cooked in the traditional leaves. A popular starter, bar staple and celebratory dish that I grew up with is the Nigerian pepper soup, which is actually a broth that is aromatic, delicate, spicy and less pungent than a typical Thai broth because it is missing the fish sauce. Instead of Thai basil, tree basil, aka scent leaves, are used to bring in the extra fragrance.

Cooking fish on the bone is my favourite way to enjoy it and there is something beautiful about taking time with your dish. Eating with your hands, gently prising the fish away from the bones, and using a spoon to collect every last bit of fish juice is the stuff food dreams are made of.

Whole sea bass is one of those ingredients that invites ceremony. Its delicate flesh welcomes flavour like a blank canvas does paint. In this recipe, I wrapped it in a parcel of aromatics including lemongrass, galangal, kaffir lime leaves, garlic and chilli, allowing it to bake in its own steamy perfume. The result is a fish that flakes with a gentle nudge, glistens with juice, and tastes like an exotic escape with a broth that’s full of flavour.

To speed up the process and get more flavour into the fish, I rubbed the skin with some smoked sea salt and made some deep cuts into both sides, before inserting slices of the aromatics into the cuts and belly of the fish.

I paired the fish with sticky coconut rice, made from freshly grated coconut for richness and depth, and a light cucumber pickle for crunch, tang, and contrast.

To get my greens in, I also made some pan-seared tenderstem purple broccoli, finished with a touch of lemon juice.

I ended up with what felt like a buffet in a Thai restaurant, but homemade. This dish can be prepared in less than 20 minutes and cooks in under 30 minutes.

Recipe

Aromatic Thai Kiss – baked sea bass with coconut rice & pickled cucumber

Serves: 2 

Prep time: 20 mins 

Cook time: 25 mins

Ingredients

Fish

• 1 whole sea bass, cleaned and de-scaled (sea bream will also work)
• 1 stalk lemongrass, bruised and chopped
• 4 slices of galangal
• 4 slices of fresh ginger
• 4 kaffir lime leaves
• 2 cloves garlic, sliced
• 1-4 bird’s eye chilli, sliced or whole (to taste)
• 1 lime, sliced
• 2 spring onions, cut into batons
• Fresh coriander stems
• Salt, pepper, and neutral oil ( I used groundnut oil)

Dressing

• 3 tbsp fish sauce
• juice of 2 limes
• 1 tsp - 1tbs palm sugar or honey (adjust to taste)
• 1 clove garlic, finely chopped
• 1 small red chilli, chopped

Coconut Rice

• 1 cup jasmine rice
• 1 cup water
• 1 cup freshly grated coconut (or rehydrated desiccated coconut)
• Pinch of salt
• Lemongrass stalk and lime leaves for extra flavour

Pickled Cucumber

• 1 small cucumber, cut into strips
• 2 tbsp rice vinegar
• 1 tbsp sugar
• pinch of salt and fresh chilli (optional)

Method

1. Preheat the oven to 200°C (180°C fan). Create a baking parchment or foil parcel. Layer half the aromatics inside. Stuff the rest inside the fish. Drizzle lightly with oil and season with salt and pepper. (Tip: line your foil with baking parchment paper.)

2. Seal the parcel tightly and bake for 20-25 minutes. The fish should be tender, opaque, and flake easily with a fork.

3. Cook the rice. (I cook the rice as soon as the fish goes in the oven and make the sauce afterwards). Bring rice, water, coconut, and salt to a boil, reduce heat, cover and simmer until cooked and fluffy.

4. While the fish bakes, make your dressing. Warm all the ingredients in a small pan, taste, and adjust for balance – you’re looking for salty, sweet, tangy and a hint of fire. This is where your tastebuds do the heavy lifting to ensure you end up with a delicious sauce.

5. Pickle your vegetables. Toss cucumber strips and blanched green beans with vinegar, sugar, salt, and optional chilli. Let it sit for 10 minutes.

6. To serve: open the parcel at the table for a bit of drama (especially great if you have guests as it makes for a talking point and Instagram-worthy moment). Drizzle with warm dressing and scatter fresh coriander. Serve with coconut rice garnished with toasted desiccated coconut, pickled cucumber garnished with sesame seeds and extra vegetables.

This dish is delicious and healthy as you can get away without using any oil, as the fish cooks in its own juices and releases its healthy oils.