Heat oven to 180C/160 fan/gas 4. To
prepare the stuffing mixture, bash the
lemongrass with the blunt side of your
knife to bruise it, then slice it into thin
rings. Finely slice the ginger (across the
grain) – you can leave the peel on.
Squash the unpeeled garlic cloves to
release their aroma. Put all the stuffing
ingredients into a bowl and mix together.
Take a piece of baking parchment about
50cm in length and place the 2 sea bass
across its width. Fill the stomach cavities
with ¾ of the stuffing mixture, scattering
the rest over the fish, then season. Fold
the sides of the parchment over the
heads and tails of the fish, then roll it into
a parcel. This can now be stored in the
fridge for a few hrs, if you like. When
ready to cook, place on a tray in the oven
and bake for 20-25 mins, until the flesh
flakes off the bone.
While the fish bakes, put the new
potatoes in cold water and bring to the
boil. Once cooked, drain well, slice in half
and return to the pan with a knob of butter.
Arrange the new potatoes and sea bass
on the plate, still in the parcel, if you like,
and sprinkled with the coriander leaves.