SEA BASS ON THAI RICE

This is one of Jamie Oliver’s recipes but I had to amend it a bit before publishing for CountryWives. Either his oven is different from mine or there was a misprint, so I have changed the timing so that you don’t end up with uncooked fish like I did the first time I made this recipe! Have also tweaked a few things (ie cheated) so it is quicker to make. After all, we women are busy creatures and a few minutes saved can often be a blessing.

SEA BASS ON THAI RICE

Ingredients serves 4

Thai paste: bunch fresh coriander, 2 thumb sized pieces of peeled fresh ginger, 3 peeled garlic cloves, 1 or 2 deseeded red chillies, 2 tspns sesame oil, 6 tbspns soy sauce, juice and zest of 2 limes, 400ml tin low fat coconut milk.
4 packs frozen microwaveable rice
4 sea bass fillets, scored and pinboned
4 spring onions, finely sliced
Fresh red chilli, finely sliced
Sugar snap peas, mangetouts and/or pak choi
Fresh lime, quartered

How to prepare
Whizz Thai paste ingredients (reserving half the coriander leaves for decoration) in blender or food processor. Mix the paste into the frozen rice and put into deep roasting tin. Plonk fillets on top and season them with salt and pepper. Cover with silver foil and cook at 200 degrees for 15 minutes. Whip off foil and cook for further 10 minutes. Scatter with the remaining coriander (plus a few more spring onions and sliced chilli if you feel like it) and serve with steamed pak choi and/or sugar snap peas.