For The Thai Paste2 large bunches fresh coriander, leaves picked and stalks reserved2 thumb-sized pieces fresh ginger, peeled3 cloves garlic, peeled2 fresh red chillies, halved and deseeded2 teaspoons sesame oil6 tablespoons soy sauce2 limes, juice and zest of400 ml light coconut milk
For The Sea Bass And Rice400 g basmati rice sea salt freshly ground black pepper4 x 170 g sea bass fillets, from sustainable sources, ask your fishmonger, pinboned and skin scored1 handful sugar snap peas or mangetouts1 bunch spring onions, outer leaves discarded, trimmed and finely sliced1-2 fresh red chillies, deseeded and finely sliced1 lime, quartered
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.