Sea Bass Mok Recipe
Eight ounces of aromatic sea bass marinated in a house made curry with coconut cream, wrapped in a banana leaf and baked. Served with sticky rice.
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Ingredients
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Sea Bass Mok Ingredients
Method
Preparation Directions
- 1
Marinate the Sea Bass
In a bowl, mix the coconut cream, curry powder, lime juice, minced garlic, grated ginger, salt, and pepper. Add the sea bass fillet and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare Banana Leaves
Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. Cut them into pieces that can wrap the fillet.
- 3
Wrap the Sea Bass
Place the marinated sea bass in the center of a banana leaf. Fold the leaf over to create a secure packet and tie it with kitchen twine if necessary.
- 4
Bake the Sea Bass
Preheat the oven to 375°F (190°C). Place the wrapped sea bass on a baking sheet and bake for 25-30 minutes until the fish is cooked through.
- 5
Cook Sticky Rice
While the fish is baking, rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain and steam the rice for about 20-25 minutes until tender.
- 6
Serve
Carefully unwrap the banana leaf and serve the sea bass with a side of sticky rice.
