Sea Bass With Papaya Salsa

• None None Papaya Salsa
• 4 tbsp fresh cilantro leaves, chopped
• 2 tsp lime zest
• 1 tbsp lime juice
• 1 None small fresh red chili, seeded, chopped
• 2 tsp brown sugar
• 1 tsp grated fresh ginger
• 1/2 None medium (1 lb) papaya, seeded, chopped
• None None Sea Bass
• 3 None limes, 1/4 cup juice reserved, remainder quartered
• 2 tsp fish sauce
• 1 tsp brown sugar
• 2 None green onions, sliced
• 2 (1 1/4 lb) whole sea bass, gutted, scaled
• 4 sprigs fresh cilantro
• None None steamed jasmine rice, to serve

1. To make the papaya salsa, combine all ingredients in a medium bowl. Cover and chill while preparing the fish.
2. Whisk together 2 tbsp lime juice, fish sauce, sugar and green onions. Set aside.
3. Preheat grill plate. Make 2 long cuts, about 1/3 inch deep, in thickest part of flesh on each side of fish. Drizzle with 4 tbsp lime juice then stuff with lime quarters and cilantro sprigs. Cook fish over low heat for 8 mins per side, or until cooked to your liking.
4. Transfer fish to a serving platter and drizzle with lime vinaigrette. Serve with papaya salsa and steamed jasmine rice.

papaya salsa, cilantro, lime zest, lime juice, red chili, brown sugar, ginger, papaya, juice reserved, fish sauce, brown sugar, green onions, bass, cilantro, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/30626 (may not work)