I had this recently and it was so damn good! The fish was so moist and all the juices worked so well with the coconut rice. Definitely one that will be cooked many more times. Jamie Oliver’s 15 minute meals book (although anyone else think only a magician can cook any of them in 15 minutes?!) Serves 4:
✔️ 4 small whole sea bass or bream, gutted and scaled
✔️ thumb-sized piece of ginger
✔️ 2 cloves of garlic
✔️ 1 stick of lemongrass
✔️ 1 bunch of fresh coriander
✔️ 1 fresh red chilli
✔️ 2 spring onions
✔️ 3 tbsp low-salt soy sauce, plus extra to serve
✔️ 1 tbsp fish sauce
✔️ sesame oil
✔️ 2 limes
✔️ 1x 400 g tin of light coconut milk
✔️ 1 coconut milk tin (300 g)
✔️ 1 tin basmati rice (300 g)
Score the fish 5 times on each side down to the bone, then season all over and lay in a snug-fitting, high-sided tray.
Pour in 400 ml of boiling water, cover tightly with a double layer of tin foil and place on a medium-high heat to steam.
Pour the coconut milk, 1 tin’s worth of rice and 1 tin of boiling water into the medium pan. Add a pinch of salt, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.
Pour the rest of the boiling water into the casserole pan.
Peel the ginger, garlic and outer leaves of the lemongrass, roughly chop and put in the processor. Add the coriander stalks (reserving the leaves), chili, trimmed spring onions, soy and fish sauces, 1 tsp of oil and the juice of 2 limes & pulse until finely chopped, then pour into a bowl.
Trim the asparagus, halve the bok choy and add both to the boiling water in the casserole pan with the sugar snaps.
Cook for 2 minutes, then drain and toss with 1 tbsp of oil and the juice of 1 lime, season to taste with soy sauce and serve with the fluffed-up rice.
Uncover the fish, spoon some of its juices into the dressing, then pour everything back over the fish and serve scattered with coriander leaves.
Asian-Style Sea Bass with Sticky Rice & Dressed Greens
mybossbuysmelunch.com 