Thai Seabass

with Coconut Rice
In this recipe, you'll cook an aromatic broth, creamy coconut rice and crispy seabass fillets.
1,436 Reviews
Cals 690 · Prot 41 · Carbs 77 · Fat 25
Family-Friendly
Try Hello Chef Now
30 min
Thai Seabass with Coconut Rice
In this recipe, you'll cook an aromatic broth, creamy coconut rice and crispy seabass fillets.
1,436 Reviews
Cals 690 · Prot 41 · Carbs 77 · Fat 25
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass and broth
Seabass 6*
330 Grams
Ginger
30 Grams
Garlic cloves
2 Piece
Spring onion
40 Grams
Small red chilli
1 Piece
Fresh coriander
15 Grams
Vegetable oil
2 Tbsp
Star anise
2 Piece
Brown sugar
5 Grams
Water
150 ML
Lime leaves
3 Piece
Salt
0.5 Tsp
Fish sauce 6*
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

Allergens

*6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Boil rice

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.
Prep vegetables

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 onion, red chilli and coriander (stalks included).
Make broth

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.
Fry seabass

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.
Serve

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 crispy onions.
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