A lot of the time when I write up a new recipe I write a bit of a backstory to explain how it came into being. When I’ve been struck by inspiration for a recipe I quite enjoy writing about where that came from. Or describing the sort of experience I was hoping to get when eating it. But sometimes that’s not always the case – some recipes just “happen” and writing a longer post to accompany them just isn’t possible.
That’s very much the case for this Sea Bass, coated with a garlic, ginger and lime sauce. To some extent it was the evolution of other recipes I’ve tried before with Sea Bass, many of which haven’t quite worked. I love its delicate flavour and find it to be a great companion for general “Asian” flavours. If I thought it would work in a stir fry then I’d have tried that here. Alas, it’s just too delicate a fish for that.
But it does lend itself perfectly to being brushed with a flavour-rich marinade before being popped into the oven. You don’t need to worry about pan-frying it first to get a crispy skin either. Make sure to oil and pre-heat a heavy, non-stick baking sheet and that’ll do the work for you. That’s one of my Nigella Express-style tips… You’re welcome!
It’s served here with sweet coconut rice and vegetables tossed in a soy and sesame marinade. The flavours are all spot-on and the plate of food looks beautiful. It’s just something that happened, rather than being planned, but was too nice not to share. A happy little accident, if you will…
Garlic, Ginger and Lime Sea Bass with Coconut Rice
For the Sea Bass
- 3 tbsp Low-Sodium Soy Sauce
- 2 tbsp Shaoxing Rice Wine
- 1 tsp Fish Sauce
- 1 tbsp Soft Light Brown Sugar
- 1 Lime juice and zest
- 1 tbsp Fresh Root Ginger peeled and grated
- 2 cloves Garlic peeled and crushed
- 1 tsp Fresh Red Chilli finely chopped
- 4 fillets Sea Bass
- 1 tbsp Cornflour
- Spray Oil
For the Coconut Rice
- 120 g Basmati Rice rinsed or soaked
- 30 g Creamed Coconut from a block
- 250 ml Boiling Water
For the Vegetables
- 100 g Broccoli
- 75 g Green Beans trimmed
- 50 g Fresh Spinach
- 2 tbsp Low-Sodium Soy Sauce
- 1 Lime juice and zest
- 1 tsp Sesame Oil
- 1 clove Garlic peeled and crushed
- ½ tsp Fresh Red Chilli finely chopped
- Pre-heat the oven to 180°Place a heavy baking sheet in the oven to heat up at the same time.
- Mix together the the soy sauce, rice wine, fish sauce, sugar, lime juice, lime zest, ginger, garlic and red chilli in a small pan, then put over a medium heat. Bring to a simmer and allow to reduce for 5 minutes or so, until slightly thickened and fragrant.
- Pat the sea bass fillets dry with some kitchen paper, then dust with the cornflour until coated all over. Tap off any excess cornflour.
- Spray the hot baking sheet with the oil, then place the fish skin-side down onto the baking sheet. Spoon over the warm sauce, ensuring each piece of fish is well coated, then transfer to the oven to bake for 12-15 minutes.
- Whilst the fish is cooking you have time to prepare the other components of the dish.
- Crumble the creamed coconut into the boiling water, then stir until it dissolves to form a coconut stock. Put the rice into a sauce pan over a high heat, then pour over the coconut stock and bring to the boil. Reduce the heat to low and cover with a well-fitting lid. Cook the rice for 10-12 minutes, until all the liquid has been absorbed and the rice is tender.
- Bring a second pan of water to the boil, then add the green beans and broccoli and cook for 4-5 minutes until almost tender. Add the spinach and cook for a further minute before draining well.
- Meanwhile, mix together the soy sauce, lime juice, lime zest, sesame oil, garlic and chilli in a small bowl.
- When the vegetables have been drained drizzle over the dressing and toss the vegetables until they’re well coated.
- Fork the rice gently before serving topped with the baked fish and the vegetables alongside.
|Estimated Values per Serving|
|of which Saturates||9||g|
|of which Sugars||7||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|