Indonesian baked sea bass

Serves 4

1 whole sea bass, about 2kg, cleaned and gutted
2 shallots, finely chopped
2 tbsp groundnut oil
Thumb-sized fresh ginger, peeled and finely chopped
2 lemongrass stalks, trimmed (outer layers removed) and finely chopped
2 red chillies, de-seeded and finely chopped
1⁄2 tsp ground turmeric
2 kaffir lime leaves, very finely shredded (optional)
100g fresh coconut chunks, coarsely grated
4 tbsp coconut cream
2 limes, peeled, flesh chopped
Salt and ground black pepper
2 palm leaves, washed (optional)
Any of these to serve: finely shredded shallots, red chillies, ginger, mint, Thai basil and coriander leaves

Step 1) Pre-heat the oven to 200°C, Gas Mark 6.

Step 2) Make 4 or 5 diagonal slashes down both sides of the fish, then set aside on a board.

Step 3) Gently fry the shallots in the oil until softened but not coloured. Add the ginger, lemongrass, chillies, turmeric and lime leaves, if using, and cook 2 minutes more, stirring. Take off the heat, stir in the coconut, coconut cream and lime. Season.

Step 4) Spread the mixture over and inside the fish, including slashes. Wrap in a double layer of palm leaves, tying with string (a few cracks won't matter), or wrap in foil to make a tightly sealed but loose parcel. Lay in a roasting tin and bake for 30 minutes.

Step 5) Unwrap the fish a bit; if cooked, the flesh should flake easily and be white down to the bone. Slide on to a serving dish and shower with finely shredded shallots, chillies and/or ginger with mint, Thai basil and/or coriander leaves. Serve with lime wedges and steamed or egg-fried rice. Pak choy or broccoli goes well too.

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