Sea Bass with Coconut Rice & Pak Choi

Name: Sea Bass with Coconut Rice & Pak Choi
Total time: 900 s
Yield: 4 people
Cuisine: British
Ingredients: 4 whole sea bass; 10 g chilli; 10 g ginger; 3 spring onions; 1 tbsp light soy sauce; drizzle of olive oil; 200 g basmati rice; 200 ml coconut milk; 400 ml water; 1 pak choi; drizzle olive oil

nicolehooper @nicolehooper

Sea Bass with Coconut Rice & Pak Choi

nicolehooper @nicolehooper

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Ingredients

15 minutes

4 people

Sea bass
4whole sea bass
10 gchilli
10 gginger
3spring onions
1 tbsplight soy sauce
drizzle of olive oil
Rice
200 gbasmati rice
200 mlcoconut milk
400 mlwater
Side dish
1pak choi
drizzle olive oil

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Steps

15 minutes

1

Pre-heat the oven to 180C (fan)
2

Place the sea bass on a grease proof paper lined baking tray and brush with olive oil
3

Top the sea bass with chopped chilli and spring onions, grated ginger and soy sauce
4

Cook in the preheated oven for 15 minutes
5

Add rice, coconut milk and water to a large sauce pan and bring to the boil
6

Reduce the heat to the lowest setting and cook for 10-15 mins stirring occasionally
7

Drain and fluff the rice before serving
8

Heat a little olive oil in frying pan and add the pak choi cooking for a couple of minutes on each side