Having just come back off holiday, I was looking for a quick and easy recipe and this seemed to fit the bill. I say “seemed” because this recipe, Asian Sea Bass, Sticky Rice and Dressed Greens comes from Jamie Oliver’s book: 15 minute meals. However, it took me more like an hour, probably because there is a fair amount of preparation required! Just warning you!
It is an easy recipe to follow, though, so give it a try, the results are worth it. (Also, all 3 of my kids ate it, which is a bonus, but I did fish fillets for the older 2 because they don’t “do” bones!)
- 4 small whole sea bass (I used Sea Bream as it was on special offer)
- 1 thumb sized piece of ginger
- 2 clove of garlic
- 1 stick of lemongrass
- 1 bunch of coriander
- 1 fresh red chilli (I used a quarter because of the kids!)
- 2 spring onions
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- sesame oil
- 2 limes
- 1 400g tin light coconut milk
- 1 tin full of basmati rice
- 1 bunch of asparagus
- 2 bok choi
- 200g sugar snap peas
- 1 lime
You will need to boil the kettle, line a roasting tin with enough foil to create a parcel and have 2 pans ready.
- Score the fish 5 times on each side and place in the roasting tin, pour in 400ml of boiling water, bring together the foil to make a tent and bake for 10 mins at 200c (you can also do this on the stove if your tin is flame proof).
- Pour the coconut milk into a pan then refill the tin with basmati rice and pour into the pan, finally fill the tin with boiling water (use a tea towel to hold) and put in the pan. Add a pinch of salt, bring to the boil and simmer for 10 minutes then turn off the heat.
- Peel the ginger, garlic, lemongrass, spring onion and roughly chop. Take the leaves off the coriander stalks and retain. Put the stalks and all the ingredients plus the soy sauce, fish sauce, 1 tsp sesame oil, and squeezed lime juice into a processor and pulse until roughly chopped. Place in a bowl.
- Trim the asparagus, halve the bok choi and trim the sugar snaps, placing in a saucepan with a small amount of boiling water. Cook for 2 minutes, then drain and toss with 1 tbsp of sesame oil and the juice of 1 lime, season to taste with soy sauce.
- Serve the greens, fluffed up rice and the fish with the sauce spooned over (plus some fish juices). Sprinkle with the coriander leaves.