Steamed Thai-style sea bass & rice


  • 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
  • juice and zest of 2 limes
  • + 9 more ingredients
    • 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

Preheat the oven to 200°C/400°F/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...

View full recipe at SpringPad


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