This article was written for Annabel & Grace, which is now part of Rest Less.
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.