Steamed Thai-Style Sea Bass and Rice Recipe

Name: Steamed Thai-Style Sea Bass and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bunches of fresh coriander, leaves picked and stalks reserved; 2 thumb-sized pieces of fresh ginger, peeled; 3 cloves of garlic, peeled; 2 fresh red chillies, halved and deseeded; 2 teaspoons sesame oil; 6 tablespoons soy sauce; Juice and zest of 2 limes; 1 x 400ml tin coconut milk; 400g/14oz basmati rice; Sea salt; Freshly ground black pepper; 4 x 170g/6oz sea bass fillets, pinboned and skin scored; A handful of sugar snap peas or mangetouts; A bunch of spring onions, outer leaves discarded, trimmed and finely sliced; 12 fresh red chillies, deseeded and finely sliced; 1 lime, quartered

Servings: persons

2 large bunches of fresh coriander, leaves picked and stalks reserved
2 thumb-sized pieces of fresh ginger, peeled
3 cloves of garlic, peeled
2 fresh red chillies, halved and deseeded
2 teaspoons sesame oil
6 tablespoons soy sauce
Juice and zest of 2 limes
1 x 400ml tin coconut milk
400g/14oz basmati rice
Sea salt
Freshly ground black pepper
4 x 170g/6oz sea bass fillets, pinboned and skin scored
A handful of sugar snap peas or mangetouts
A bunch of spring onions, outer leaves discarded, trimmed and finely sliced
12 fresh red chillies, deseeded and finely sliced
1 lime, quartered

1
Preheat the oven to 200C/400F/gas In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk.
2
This will give you a lovely fragrant Thai-style paste.
3
Cook your rice in salted, boiling water until its just undercooked, then drain it in a colander.
4
Scoop it into a high-sided roasting tray.
5
Pour your Thai paste over the rice and mix it in well, then shake it out flat.
6
Lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes.
7
Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves.
8
Divide between your plates with a wedge of lime.

36100

kcal

Calories

104

Fat

7915

Carbs

704

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large bunches of fresh coriander, leaves picked and stalks reserved, 2 thumb-sized pieces of fresh ginger, peeled, 3 cloves of garlic, peeled, 2 fresh red chillies, halved and deseeded, and more.

Yes, Steamed Thai-Style Sea Bass and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Thai-Style Sea Bass and Rice

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