© David Loftus
steamed thai-style sea bass and rice
method
This is one of those dishes thats really exciting to eat the flavours are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavours. If youve got a good fishmonger, using other fish like red mullet, prawns or squid to mix things up a bit is a great idea. Its easy to put together and loads of fun to serve the tray at the table.
Preheat the oven to 200ΊC/400ΊF/gas 6. 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. This will give you a lovely fragrant Thai-style paste.
Cook your rice in salted, boiling water until its just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. 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. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between your plates with a wedge of lime.
from Cook With Jamie
serves: 4
ingredients
for the Thai paste
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 and 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