Thai Style Seabass with Coconut Rice
A simple but delicious meal for 2 that is prepared and cooked in under 30 minutes.
This recipe is prepared with:
Ingredients
2 seabass fillets
ginger paste, as needed
2 garlic cloves
1 spring onion
1 chilli
2 Tbsp coriander
1 lime, zested, juiced
2 tsp soy sauce
2 tsp sesame oil
For the rice
150 g basmati rice
400 g coconut milk
100 g water
Utensils
Instructions
STEP 1/5
Peel, destem and crush the garlic.
Trim the chillies and spring onion and finely slice.
STEP 2/5
Lift the Cooking Chef head and fit the heat shield.
STEP 3/5
Place seabass fillets skin side down on a large sheet of parchment paper.
Spread fillets with ginger paste and garlic.
Top with spring onion, chilli, coriander, lime zest and juice, soy sauce and sesame oil.
Fold the long edges of the baking paper up over the fish and fold to seal.
Place the baking paper parcel onto the steamer basket.
STEP 4/5
Attach the Cooking Chef bowl to the machine.
Add rice, milk and water into the Cooking Chef bowl.
Place the steamer basket into the Cooking Chef bowl, fit the splashguard.
Cook at 110°C for 20 minutes until cooked.
Carefully remove the steamer basket and unwrap the fish.
Use a fork to fluff up the coconut rice.
Serve immediately.
STEP 5/5
Garnish with coriander.
Thai Style Seabass with Coconut Rice
A simple but delicious meal for 2 that is prepared and cooked in under 30 minutes.
Ingredients
2 seabass fillets
ginger paste, as needed
2 garlic cloves
1 spring onion
1 chilli
2 Tbsp coriander
1 lime, zested, juiced
2 tsp soy sauce
2 tsp sesame oil
For the rice
150 g basmati rice
400 g coconut milk
100 g water
Utensils
Instructions
STEP 1/5
Peel, destem and crush the garlic.
Trim the chillies and spring onion and finely slice.
STEP 2/5
Lift the Cooking Chef head and fit the heat shield.
STEP 3/5
Place seabass fillets skin side down on a large sheet of parchment paper.
Spread fillets with ginger paste and garlic.
Top with spring onion, chilli, coriander, lime zest and juice, soy sauce and sesame oil.
Fold the long edges of the baking paper up over the fish and fold to seal.
Place the baking paper parcel onto the steamer basket.
STEP 4/5
Attach the Cooking Chef bowl to the machine.
Add rice, milk and water into the Cooking Chef bowl.
Place the steamer basket into the Cooking Chef bowl, fit the splashguard.
Cook at 110°C for 20 minutes until cooked.
Carefully remove the steamer basket and unwrap the fish.
Use a fork to fluff up the coconut rice.
Serve immediately.
STEP 5/5
Garnish with coriander.