Thai Spiced Seabass And Rice
For the Thai paste
- 1 large bunches fresh coriander , chopped finely
- 1 thumb-sized pieces fresh ginger , peeled
- 2 cloves garlic , peeled and chopped
- 1 fresh red chillies , halved and deseeded
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 lime , juice and zest of
- 200 ml light coconut milk
For the seabass
- ½ cup (125g) basmati rice
- 2 x sea bass fillets
- 1 tsp melted coconut oil
- 1 handful mange tout
- 1 bunch spring onions , trimmed and finely sliced
- 1 fresh red chillies, deseeded and finely sliced
- 1 handful coriander leaves, chopped
- 1 lime, quartered
- Preheat the oven to 200ºC. In a food processor or blender, whiz up the coriander, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk until it forms a paste.
- Cook the rice in a pan of 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, pour over the melted coconut oil, scatter over the 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 coriander leaves.
- Serve with a wedge of lime.
- Serves 2