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"Great kit makes cooking a pleasure."Jamie Oliver
Pop side plates, aegean blue set of 4, Blue£25.00
steamed thai-style sea bass and rice
main courses | serves 4This is one of those dishes that’s really exciting to eat – the flavours are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavours. If you’ve got a good fishmonger, using other fish like red mullet, prawns or squid to mix things up a bit is a great idea. It’s easy to put together and loads of fun to serve the tray at the table.
Preheat the oven to 200ºC/400ºF/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 it’s 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
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
• 1–2 fresh red chillies, deseeded and finely sliced
• 1 lime, quartered
• 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
• 1–2 fresh red chillies, deseeded and finely sliced
• 1 lime, quartered
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Just been online to pick up a few ideas to cook for my boyfriend tonight. I'm in his bad books and food usually cheers him up!!!!
Thankx for the amazing selection of recipes,
wish me luck
xx
A bit too spicy for the kids right enough but that can easily be cut back next time.
Easiest fish cooking I've done.
This is soooooo yummy, and really easy!!
My nan has been giving me cooking lesson and it was finally time for me to cook for her and my grandad. It went so well...i really enjoyed cooking it, but not as much as i enjoyed eating it!!! Thanks xx
Actually, it was simple to make and took less than an hour from start to finish. The only change I will make next time is to steam in the oven for another 2-3 minutes, this is probably due to my oven door not closing properly.
It is grilled skewered salmon with sweet chilli and mandarin glaze I know I can buy sweet chilli sauce where do I get mandarin glaze from? also how long to marinate? how long to cook? as you can see I am a real novice but would love to attempt this dish
So lovely to see lots of recipe with 'Thainess', as a Thai myself, may I add some idea. Here we normally use coriander root in paste to get that lovely aroma while stalk and leaves are saved for garnish. With Thai styled fish, perhaps it might worth try it with Jasmin rice (or locally known as Hom Mali).
By the way, by watching your 'Eat to Save Your Life', my partner and I were shocked by the truth and it really put us back (or at least trying to) to better and healthier eating. Thanks
Aomrak