Fragrant Stuffed Sea Bass

Total time 50 mins
10 mins preparation time
40 mins cooking time

Ingredients

4 portion(s)
200 g
basmati rice
1 tbsp
peanut oil
1 
red chilli, finely chopped
4 
spring onions, finely chopped
25 g
creamed coconut
3 tbsp
fresh coriander, chopped
1 
Juice of lime
2 
whole sea bass, gutted and cleaned

For the sauce:

1 tbsp
sesame seeds
1 
red jalapeno chilli
2 tbsp
rice vinegar
1 tbsp
sesame oil
1 tbsp
peanut oil
1 
Finely grated zest and juice of lime
2 cm
piece fresh root ginger, peeled and finely grated
Nutritional facts (per portion): 3496 kJ  /  835 kcal
34 g Fat

Preparation

Step 1

Preheat the oven to 200°C / gas mark 6. Cook the rice according to the pack instructions. When cooked, refresh with cold water and drain.

Step 2

Heat the oil in a large frying pan, add the chilli and spring onions and cook until softened. Add the cooked rice, soy sauce, creamed coconut, coriander and lime juice. Cook and stir for a minute until well combined.

Step 3

Place the sea bass on a lightly greased baking sheet. Cut three slits into the flesh of the fish. Spoon the rice into the cavity of the fish. You can tie with string if required. Cover with foil and cook for 15 minutes. Remove the foil and return to the oven for another 15 minutes until done.

Step 4

Once the fish is cooked remove from the oven and leave to rest for a couple of minutes.

Step 5

Place the sesame seeds in a small pan and toast. Do not turn your back on the pan as seeds can burn very quickly. Add the remaining ingredients and heat until just boiling. Pour the sauce over the fish and serve immediately with a selection of vegetables such as pak choi, green beans, courgette and carrot ribbons

Recipe-ID: 345

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Preheat the oven to 200°C / gas mark 6. Cook the rice according to the pack instructions. When cooked, refresh with cold water and drain.

Heat the oil in a large frying pan, add the chilli and spring onions and cook until softened. Add the cooked rice, soy sauce, creamed coconut, coriander and lime juice. Cook and stir for a minute until well combined.

Place the sea bass on a lightly greased baking sheet. Cut three slits into the flesh of the fish. Spoon the rice into the cavity of the fish. You can tie with string if required. Cover with foil and cook for 15 minutes. Remove the foil and return to the oven for another 15 minutes until done.

Once the fish is cooked remove from the oven and leave to rest for a couple of minutes.

Place the sesame seeds in a small pan and toast. Do not turn your back on the pan as seeds can burn very quickly. Add the remaining ingredients and heat until just boiling. Pour the sauce over the fish and serve immediately with a selection of vegetables such as pak choi, green beans, courgette and carrot ribbons

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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