Thai Grilled Sea Bass | Citrus Fish Dinner

Rinse the sea bass fillets thoroughly with cold water, then pat them dry with paper towels. Lightly score the skin 2-3 times with a sharp knife, then gently rub with a pinch of fine salt and 1 tablespoon of sunflower oil.

Lightly bruise the lemongrass with the back of a heavy knife or a rolling pin to release the essential oils, then finely mince the white, tender part. Also finely chop one clove of garlic and rub both the lemongrass and garlic onto the fish fillets.

Rinse the jasmine rice thoroughly, then cook it covered in twice the volume of lightly salted water over low heat for 12-14 minutes until tender and fluffy, and finally let it rest covered in its steam.