Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt, the measuredwater 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.
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, redchilli and coriander (stalks included).
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, measuredwater and lime leaves. Reduce the heat to low and simmer for 3-4 min.
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.
Remove the broth from the heat, add the fish sauce and juice the lime directly into it. Divide the coconutrice among shallow bowls. Ladle the broth into the bowls and top with the fried seabass. Garnish with the crispy onions.