Ingredients: [Thai Paste] garlic, ginger, coriander leaves, coriander stalks, juice and zest of a lime, sesame seed oil, soy sauce, 1/2 tin coconut milk, 1 red chilli [Other] 2 sea bass fillets, sugar snap peas, spring onions, 1 red chilli, sea salt, freshly ground black pepper.
Remove the leaves from a large bunch of coriander and put the stalks and half the leaves in a food processor. Add 1 1/2 cloves of garlic, a thumb size piece of ginger, 1 red de-seeded chilli, 2 tablespoons of sesame seed oil, 3 tablespoons of soy sauce and half a tin of coconut milk. Blitz all the ingredients until finely chopped and put to one side.
Cook the rice until just under cooked and drain. Place the rice into a high sided baking tray and pour over the Thai paste. Mix together thoroughly and spread the rice out evenly.
Score the skin of the sea bass and place on top of the rice. Scatter over some sugar snap peas and cover with tin foil.
Cook for 15 minutes and remove from the oven. Finally, scatter over some finely diced spring onions, the coriander leaves and a finely sliced red chilli and serve with a slice of lime!
This was a recipe with mixed reviews. I enjoyed this dish but there are a few things I would tweak.
The steamed sea bass was delicate, soft and had a really clean flavour. Unfortunately it didn’t take on the Thai spices the way I’d expected but it worked well with the rice.
The Thai paste was really simple and easy to make and had a really fragrant aroma as well as one hell of a kick! I was a little worried the dish would be too spicy but once mixed with the rice it softened in flavour. You could taste the ginger, lime and garlic but no single ingredient overpowered the dish.
The rice was cooked to perfection, soft, delicate and worked really well with the spices. I’d definitely consider cooking fish and rice this way again!
The coconut milk was really creamy and wasn’t as overpowering as I’d expected. I’m not a massive fan of coconut based sauces but this was really nice.
Overall a lovely dish, simple and tasty – next time I’d adjust the amount of chilli and coconut milk to take the edge off. If you like Thai, why not give it a go!