Thai Lon of Pork and Prawn with Grilled Sea Bass

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Thai Lon of Pork & Prawns with Grilled Sea Bass

Here’s another recipe from the Bring It On Home cookbook, supporting Movember. The folks behind the book have sent on a few recipes to share so here’s a tasty looking Thai Lon of Pork and Prawn with Grilled Sea Bass.


(Serves 6)
75g pork mince
200g tiger prawns
100ml coconut milk
30ml fish sauce
30g sugar
2 shallots, sliced
1 stalk of lemongrass, finely sliced
30g wild ginger, finely sliced
30g chili, finely sliced
10g garlic, finely chopped
20g Thai red chili, finely chopped
3 whole sea bass or fillets
Coriander and mint for garnish
Juice of 1 lime


  • In a deep pan, add some oil and gently fry your shallots until golden, add the garlic, ginger, lemongrass, chili and sauté for 2 minutes. Add the pork mince and break it up so you don’t have big lumps. When the pork has browned, add the coconut milk and bring to a boil.
  • Heat a griddle plan on high heat and place your lightly oiled sea bass in the pan and season. After about 4 minutes you should be able to turn the sea bass without it breaking; if it still sticks to the pan, it needs more time to cook.
  • As the fish cooks, add your prawns, fish sauce and sugar to the pot containing the pork and herbs. Taste for correct seasoning; it should be sweet, salty, and sour.
  • When the prawns are cooked, remove the mixture from the heat, add your lime juice and place into serving bowls. Garnish with fresh coriander and mint leaves.
  • When the sea bass is cooked serve alongside the prawn Lon.

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Written by Ken McGuire

Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.