Thai Coconut Fish With Herb Rice Recipe

About this recipe

A fragrant Thai-inspired fish dish cooked in coconut milk, paired with herb-infused rice for a perfect balance of flavors and nutrients.

Ingredients

• 215G 2 Sea Bass Fillets With Chilli, Lime & Coriander
• NaN Aroy-D Coconut Milk
• - Imperial Elephant Jasmine Fragrant Rice
• 100 g Wijaya Coriander Seeds 100G
• - Sussex Wholefoods Organic Dried Basil
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Rajah Whole Red Chillies
• - Fish Sauce Squid Brand
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 160 Ml Cj Bibigo Sesame Oil
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water and set it aside.
2. 2. Heat sesame oil in a saucepan and sauté minced garlic, ginger, and red chili for 1 minute.
3. 3. Add jasmine rice to the saucepan along with water and a pinch of salt, then cook until rice is tender.
4. 4. Pat the sea bass fillets dry, season with salt, and lightly coat with rice flour.
5. 5. Heat a non-stick pan and pan-fry the sea bass fillets for 3 minutes on each side until golden and crispy.
6. 6. In a separate pot, simmer coconut milk with fish sauce, lime juice, and chopped coriander for 5 minutes.
7. 7. Pour the coconut milk mixture over the cooked sea bass and let it infuse for 2 minutes.
8. 8. Chop fresh basil and stir it into the cooked jasmine rice for added aroma.
9. 9. Plate the herb rice, place the coconut-infused sea bass on top, and garnish with additional coriander leaves.
10. 10. Serve immediately while warm and enjoy the fragrant blend of flavors.