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steamed asian sea bass

Serves 2   Approx time: 35 mins  

Ingredients

  • sea salt
  • black pepper, freshly ground
  • 100 g basmati rice
  • 2 x 140 g sea bass fillets, pin-boned and skin scored
  • 1 handful sugar-snap peas, halved
  • 3 spring onions, trimmed and finely sliced
  • 1 fresh red chilli, deseeded and finely sliced
  • 1 lime, quartered

For The Paste

  • 1 bunch fresh coriander, reserve a few pretty leaves
  • 1 thumb-sized piece fresh ginger, peeled
  • 1 clove garlic, peeled
  • 2 fresh red chillies, deseeded
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 lime, zest and juice of
  • 100 ml coconut milk
  •  

    Method

    PREP: 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.

    JAMIE'S TIP

    Try swapping the sea bass for large shell-off prawns.

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