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Steamed Thai-style sea bass and rice
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Total Time:
40 minutes
Delicate Thai steamed sea bass with vibrant flavors. Simply beautiful.
Ingredients:
  • 2 large bunches fresh coriander leaves picked and stalks reserved
  • 2 thumb-sized pieces fresh ginger peeled
  • 3 cloves garlic peeled
  • 2 fresh red chillies halved and deseeded
  • 2 teaspoons sesame oil
  • 6 tablespoons soy sauce
  • 2 limes juice and zest of
  • 400 ml light coconut milk
  • 400 g basmati rice
  • sea salt
  • freshly ground black pepper
  • 4 x 170 g sea bass fillets from sustainable sources, ask your fishmonger, pinboned and skin scored
  • 1 handful sugar snap peas or mangetouts
  • 1 bunch spring onions outer leaves discarded, trimmed and finely sliced
  • 1-2 fresh red chillies deseeded and finely sliced
  • 1 lime quartered
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Blend coriander stalks, half of the coriander leaves, ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice, zest, and coconut milk in a food processor until you have a fragrant Thai-style paste. Cook rice in salted boiling water until it's slightly undercooked, then drain it. Transfer the rice to a high-sided roasting tray and mix in the Thai paste until well combined. Arrange sea bass fillets on top, add sugar snap peas or mangetouts, cover tightly with foil, and bake in the preheated oven for about 15 minutes. Uncover, sprinkle with spring onions, sliced chili, and remaining coriander leaves. Serve on plates with lime wedges.

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