Dinner

Whole Roasted Striped Bass en Papillote with Lemongrass, Thai Basil & Coconut Broth

Name: Whole Roasted Striped Bass en Papillote with Lemongrass, Thai Basil & Coconut Broth
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole striped bass (2.5 lbs), cleaned & scaled; 4 stalks lemongrass, white part only, bruised; 2 cups fresh Thai basil leaves; 6 kaffir lime leaves, torn; 3 cloves garlic, thinly sliced; 1 (1-inch) piece galangal, sliced thin; ¾ cup coconut milk; ½ cup vegetable or fish stock; 2 tbsp lime juice; 1½ tbsp fish sauce; 1 tbsp palm sugar; 2 Thai red chilies, halved lengthwise; 2 tbsp cilantro leaves; fleur de sel & cracked pepper; olive oil

An elegant, hands-off approach to cooking whole fish: a fresh striped bass is stuffed with lemongrass and Thai basil, wrapped in parchment, and baked en papillote until the flesh is delicate and steamed through. The parchment opens to reveal aromatic steam and a silky coconut broth infused with the fish's own essence.

879calper serving 107gprotein 24gcarbs 39gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this