Thai Seabass

with Coconut Rice
In this recipe, you'll cook an aromatic broth, creamy coconut rice and crispy seabass fillets.
Cals 692 · Prot 39 · Carbs 74 · Fat 30
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
In this recipe, you'll cook an aromatic broth, creamy coconut rice and crispy seabass fillets.
Cals 692 · Prot 39 · Carbs 74 · Fat 30
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass and broth
Seabass
330 Grams
Ginger
30 Grams
Garlic cloves
2 Pieces
Spring onion
40 Grams
Small red chilli
1 Piece
Fresh coriander
15 Grams
Vegetable oil
2 Tbsp
Star anise
2 Pieces
Brown sugar
5 Grams
Water
150 ML
Lime leaves
3 Pieces
Salt
0.5 Tsp
Fish sauce
10 ML
Lime
1 Piece
Crispy onions
20 Grams
Coconut rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
100 ML
Coconut milk
200 ML

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Fry the seabass in vegetable oil rather than olive oil to crisp up its skin.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt, the measured water and coconut milk to a saucepan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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2 Prep vegetables

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger) and garlic. Trim and very finely chop the spring onionred chilli and coriander (stalks included).
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3 Make broth

Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the star anise, garlic, chilli (spicy!), ginger, spring onion and coriander and fry for 2 min. Add the brown sugar, measured water and lime leaves. Reduce the heat to low and simmer for 3-4 min.
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4 Fry seabass

Meanwhile, pat the seabass fillets dry and season the skin with salt. Heat a second large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min, then flip and cook for 1 min further.
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5 Serve

Remove the broth from the heat, add the fish sauce and juice the lime directly into it. Divide the coconut rice among shallow bowls. Ladle the broth into the bowls and top with the fried seabass. Garnish with the fried onions.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Fry the seabass in vegetable oil rather than olive oil to crisp up its skin.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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