Thai-style Sea Bass with Coconut Rice

Thai-style Sea Bass with Coconut Rice

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Cooking time: 
  • Serves: Up to 2 people

Can be made with these products:

Ingredients

For the rice:

  • 150g basmati rice
  • 400g coconut milk
  • 100g water

For the sea bass:

  • 2 sea bass fillets
  • 5cm piece ginger
  • 2 garlic cloves
  • 1 spring onion, finely sliced
  • 1 chilli, finely sliced
  • 2 tbsp coriander leaves
  • 1 lime zest and juice
  • 2 tsp soy sauce
  • 2 tsp sesame oil

Method:

  • To prepare, cut a sheet of baking paper to a rectangle (approx. 37x 30cm).
  • Roughly grate the ginger and garlic cloves to make a puree.
  • Lift the Cooking Chef head and fit heat guard.
  • On the baking paper, place the sea bass fillets next to each other skin side down. Spread the pureed garlic and ginger evenly over the flesh of the fillets.
  • Scatter with the chillies, spring onions, coriander leaves and then drizzle the soy sauce, sesame oil and lime juice and zest on top.
  • Gently fold the long edges of the baking paper up over the fish and then fold the short edges to seal the parcel.
  • Place the parcel onto the steamer tray and leave to the side.
  • Attach the Cooking Chef bowl to the machine and add the rice, coconut milk and water.
  • Place the steamer tray into the bowl and then attach the splash guard.
  • Adjust the heat to 110°C for 20 minutes until the fish is cooked through.
  • Carefully remove the steamer tray and unwrap the fish.
  • Lightly fluff up the coconut rice with a fork.
  • To finish, garnish with extra coriander leaves, chillies and spring onions.
  • Serve immediately.

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