One-Pot Sea Bass and Thai Rice
Great tasting fish dish with minimal prep.
- Food Processor or Blender
- Baking Tray
For the paste:
- 1 oz. 30g coriander, leaves picked, stalks reserved
- 1 thumb-sized piece of ginger peeled
- 2 cloves garlic peeled
- 1 red chillies deseeded
- 1 tbsp. sesame oil
- 3 tbsp. tamari soy sauce
- 1 lime juice and zest
- 7 oz. 200ml can coconut milk
For the rice:
- 7 oz. 200g basmati rice
- 4 x 3.5 oz. 100g sea bass fillets, skin scored
- 2 cups 200g green beans
- 4 spring onions finely sliced
- 1 red chili deseeded, sliced
- 1 lime to serve
- Preheat the oven to 400°F (200°C).
- Place all the paste ingredients into a food processor or high-speed blender, adding only half of the coriander leaves, and blitz to a smooth consistency. Set aside until needed.
- Cook the rice until just cooked, then drain.
- Transfer the rice into a baking tray and cover with the paste, mix well to combine.
- Top the rice with the fish fillets and the green beans, then cover with tinfoil and bake in the oven for around 20 minutes, or until fish is cooked through and beans are tender.
- To serve, divide between 4 plates, sprinkle with the spring onions, chili and remaining coriander leaves.
- Serve immediately.