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Crispy Sea Bass and Lime Coriander Rice
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Crispy Sea Bass and Lime Coriander Rice

Crispy Sea Bass and Lime Coriander Rice

with Sticky Asian Style Sauce and Mangetout

This Crispy Sea Bass and Lime Coriander Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Under 650 calories
Allergens:
Celery
Cereals containing gluten
Soya
Sesame
Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Coriander

1

Lime

150

Basmati Rice

10

Vegetable Stock Paste

(Contains Celery)

32

Sweet Chilli Sauce

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

30

Honey

7

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

2

Sea Bass Fillets

(Contains Fish)

80

Mangetout

Not included in your delivery

300

Water for the Rice

1

Water for the Sauce

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Nutritional information

Energy (kcal)554 kcal
Energy (kJ)2320 kJ
Fat12.2 g
of which saturates2.7 g
Carbohydrate85.4 g
of which sugars21.5 g
Protein27.5 g
Salt3.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Medium Saucepan
Lid
Bowl
Pan
Aluminum Foil

Instructions

Get Prepped
1

Roughly chop the coriander (stalks and all).

Zest and halve the lime.

Cook the Coriander Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, veg stock paste and half the coriander. Bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Make the Sticky Sauce
3

Meanwhile, in a small bowl, mix together the sweet chilli sauce, soy sauce, honey, sesame seeds and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Squeeze in half the lime juice and stir together. Set aside your sticky sauce.

Fish to Fry
4

Heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper to remove any excess moisture, then season with salt and pepper.

Once hot, carefully place your sea bass in the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. 

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, transfer to a plate and cover with foil to keep warm.

Bring on the Mangetout
5

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the mangetout and stir-fry for 3-4 mins.

Pour the sticky sauce into the pan and simmer until slightly thickened, 2-3 mins. Stir to coat the mangetout in the sauce.

Finish and Serve
6

When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls and top with the sea bass.

Spoon over the veg and sticky sauce from the pan, then sprinkle with the remaining coriander to finish.

Enjoy!

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