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Steamed Thai-style sea bass and rice © David Loftus

steamed thai-style sea bass and rice

main courses | serves 4
This 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

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user comments

14 comments
1. P Fri 25 Sep 2009 @ 12:23 I have cooked this several times and is easily my favourite dish. I think it works best with Sea Bass rather than cod (I've tried both). Sea Bass becomes infused with the Thai flavours in the steaming. I've also mixed king prawns into the rice before cooking...beautiful. Make sure you use Sugar snap peas and baby corn. Gives the dish an amaxing texture.
2. Heidi Thu 06 Aug 2009 @ 10:32 Hi Jamie,
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
3. hils2001 Fri 12 Jun 2009 @ 13:32 I made this for a mid-week supper last night. Fabulous recipe, amazing flavour and with so little effort! My partner said I could 'do this again' so undoubtedly it was a hit with him too.
4. Andrea Fri 27 Mar 2009 @ 15:39 Fabulous recipe and so easy.! Couldn´t get any Sea Bass here in Lanzarote so used local ´Cherne´ (meaty white fish) instead and it was gorgeous as well as being very healthy! :-) Love the rest of the recipes too.! Andrea x
5. Kenny Mon 23 Feb 2009 @ 17:54 Made this for the family, tasty tasty!!

A bit too spicy for the kids right enough but that can easily be cut back next time.

Easiest fish cooking I've done.
6. Laura Taberner Fri 13 Feb 2009 @ 21:38 WOW!!!
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
7. tina Mon 29 Dec 2008 @ 14:11 Did that the other night - beautiful!!! Best thing: you can prepare everything in advance (until "then cover the dish tightly with tinfoil ") - once your guests have arrived and you serve the starter, chuck the dish in the oven and leave it in there for 20 minutes.
8. Saul Wed 26 Nov 2008 @ 14:56 Cant wait to have a bash at this next time I land a bass!
9. Nigel Tue 25 Nov 2008 @ 20:23 I made this last night for my girl-friend and she was really impressed. Why? 1) Because I haven't cooked anything other than scrambled eggs for her for more than 2 years 2) The deliciousness of the recipe 3) The apparent complexity of producing thai food.

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.
10. miriam Wed 12 Nov 2008 @ 11:44 I can not wait to try this thai dish, I love fish and thai food but never tried anything like this. I think the jasmin rice is a great idea, also wonder where would you get corriander root? beautiful rescipe . Thanx, Also ,My husband is Italian and the family is coming over for christmas, they usually have fish christmas eve, i 'd like them to take the habit to come to us at christmas time as i have children and Santa, What fish dish could i cook to impress. they are from a village close to Rome . Thanx x
11. Siobhan O\'Sullivan Tue 11 Nov 2008 @ 20:15 Tried this dish tonight and was gorgeous!
12. Debbie Mon 29 Sep 2008 @ 17:10 Please help I have fallen in love with a dish I had at a resturant and would love to cook it myself but as I am not that great in the kitchen I need a recipe to follow and cannot find one on the internet.
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
13. Aomrak Mon 29 Sep 2008 @ 09:39 Dear Jamie,

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
14. N Sun 21 Sep 2008 @ 00:21 I made this dish and it was by far AMAZING!

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