Steamed Thai-style sea bass and rice

Name: Steamed Thai-style sea bass and rice
Total time: 40 min
Yield: 4
Cuisine: asian
Ingredients: 2 large bunches fresh coriander leaves picked and stalks reserved; 2 thumb-sized pieces fresh ginger peeled; 3 cloves garlic peeled; 2 fresh red chillies halved and deseeded; 2 teaspoons sesame oil; 6 tablespoons soy sauce; 2 limes juice and zest of; 400 ml light coconut milk; 400 g basmati rice; sea salt; freshly ground black pepper; 4 x 170 g sea bass fillets from sustainable sources, ask your fishmonger, pinboned and skin scored; 1 handful sugar snap peas or mangetouts; 1 bunch spring onions outer leaves discarded, trimmed and finely sliced; 1-2 fresh red chillies deseeded and finely sliced; 1 lime quartered

Full of fragrant, light and fresh flavours

Dairy-freedf

“This steamed sea bass is a joy – those delicate Thai flavours, the fluffy fish… beautiful ”

Serves 4

Cooks In40 minutes

DifficultySuper easy

Cook with Jamie Asian Sea bass Mains Baking

Nutrition per serving

Calories 649 32%
Fat 13.1g 19%
Saturates 6.2g 31%
Sugars 6.3g 7%
Salt 2.55g 43%
Protein 43.8g 88%
Carbs 87.3g 34%
Fibre 1.3g -

Of an adult's reference intake

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Ingredients

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For the Thai paste
2 large bunches fresh coriander , leaves picked and stalks reserved
2 thumb-sized pieces fresh ginger , peeled
3 cloves garlic , peeled
2 fresh red chillies , halved and deseeded
2 teaspoons sesame oil
6 tablespoons soy sauce
2 limes , juice and zest of
400 ml light coconut milk
For the sea bass and rice
400 g basmati rice
sea salt
freshly ground black pepper
4 x 170 g sea bass fillets , from sustainable sources, ask your fishmonger, pinboned and skin scored
1 handful sugar snap peas or mangetouts
1 bunch 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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Method

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.