Steamed Thai-style Sea Bass & Rice
Over a year ago
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Ingredients
- 2 large bunches fresh coriander
- 2 thumb sized pieces fresh ginger, peeled
- 3 cloves garlic, peeled
- 2 fresh red chillies, halved & deseeded
- 2 teaspoons sesame oil
- 6 tablespoons soy sauce
- 2 Limes - zest and juice
- 1 400ml tin of coconut milk
- 400g basmati rice
- 4 170g sea bass fillets, pinboned & skin scored
- handful sugarsnap peas or mangetout
- bunch spring onions
- 1-2 fresh chillies, deseeded & finely sliced
- 1 lime, quartered
Accompaniment
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Description
Taken from Cook with Jamie, this is a lovely way to eat sea-bass, red mullet, prawns or squid!
Method
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1
Preheat the oven to 200C/400F/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 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 fish 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 you plates with a wedge of lime
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