Approx time: 35 mins
For The Paste
MethodPREP: 15 MINUTES
COOK: 20 MINUTES
In a food processor or liquidizer, blitz all of the paste ingredients until smooth and combined. Bring a large pan of salted water to the boil on a high heat, parboil the rice for 4 minutes, then drain well in a colander and return to the pan.
For this recipe, you don't need the stirrer attachment. Pour 500ml of cold water into the HomeCooker pan and set the temperature to 250°C. While the water is coming to the boil, gently stir the blitzed paste into the rice. Tip the rice into the steamer basket and spread it out in an even layer, then lay the sea bass fillets on top, skin side down. Place over the pan, put the lid on, reduce the temperature to 175°C and set the timer for 5 minutes.
Scatter the sugar snaps over the fish, replace the lid and set the timer for a further 5 minutes, so the fish is lovely and tender. Divide the rice, fish and sugar-snap peas between your plates. Scatter over the spring onions, chilli and reserved coriander leaves, then serve with lime wedges on the side for squeezing over.
Try swapping the sea bass for large shell-off prawns.