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 Sweet Chilli Sugar Snaps and Baby Corn

This Crispy Sea Bass and Lime Coriander Rice takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Cereals containing gluten

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


serving amount

60 grams

Baby Corn

1 bunch(es)


1 unit(s)


150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(Contains Celery)

32 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

30 grams


7 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

2 unit(s)

Sea Bass Fillets

(Contains Fish)

80 grams

Sugar Snap Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2361 kJ
Energy (kcal)564 kcal
Fat12.2 g
of which saturates2.7 g
Carbohydrate87.2 g
of which sugars22.7 g
Protein28.4 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Small Bowl
Aluminum Foil


Get Prepped

Halve the baby corn lengthways.

Roughly chop the coriander (stalks and all).

Zest and halve the lime.

Cook the Coriander Rice

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

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

Heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, 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 Veg

Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the sugar snaps and baby corn. Stir-fry for 3-4 mins.

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

Finish and Serve

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.


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