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Spiced Sea Bass in a Red Thai Inspired Curry

Spiced Sea Bass in a Red Thai Inspired Curry

with Toasted Coconut, Pak Choi and Mangetout
4.5(258)
Mimi Morley
Mimi MorleyUpdated on April 01, 2026
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Calories
: 
689 kcal
Protein
: 
41.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Sesame
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Pak Choi

80 grams

Mangetout

60 grams

Baby Corn

1 unit(s)

Red Chilli

15 grams

Desiccated Coconut

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

2 tbsp

Oil for Cooking

Energy (kcal)689 kcal
Energy (kJ)2881 kJ
Fat50.1 g
of which saturates27.6 g
Carbohydrate12.8 g
of which sugars7.7 g
Dietary Fibre7.4 g
Protein41.9 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Small Bowl
•Baking Paper
•Baking Tray

Instructions

PDF
Prep the Pak Choi
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the pak choi, then thinly slice widthways.

Halve the mangetout lengthways. Halve the baby corn lengthways. Thinly slice the red chilli.

Toast the Desiccated Coconut
2

Heat a medium frying pan on medium-high heat (no oil).

When hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. Watch it closely as it can burn easily. Once toasted, place in a small bowl.

Set the pan aside for later - no need to clean.

Cook the Sea Bass
3

Lay the sea bass on a lined baking tray, skin-side up. Drizzle with oil, coat the fillets in the Thai style spice blend and season both sides with salt and pepper.

Bake on the middle shelf for 7-10 mins, until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre. 

Start the Curry
4

While the fish cooks, return the frying pan to medium-high heat with a drizzle of oil.

Once hot, add the red Thai style paste and cook until fragrant, 1 min.

Finish the Curry
5

Reduce the heat to medium and add in the coconut milk, veg stock paste, baby corn, and mangetout.

Bring to a simmer and cook until the sauce has thickened slightly and the veg has softened, 3-4 mins. Add a splash of water if it looks dry.

Add the pak choi, cook until slightly wilted, 1 min. Season with salt and pepper.

Serve
6

Spoon the red Thai inspired curry into your bowls and top with a spicy sea bass fillet.

Sprinkle over the toasted coconut and red chilli to finish.

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