Thai Inspired Sea Bass Parcels and Sweet Chilli Prawns
with Lemongrass Rice, Sesame Tenderstem® Broccoli and Peanuts
- Sesame
- Fish
- Peanut
- Crustaceans
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Sesame
- Walnuts
Ingredients
15 grams
Ginger, Garlic & Lemongrass Puree
150 grams
Jasmine Rice
1 unit(s)
Lime
1 bunch(es)
Coriander
200 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
50 grams
Red Thai Style Paste
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, Sesame, Walnuts)
150 grams
King Prawns
(Contains: Crustaceans)
48 grams
Sweet Chilli Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the ginger, garlic & lemongrass puree, jasmine rice and 0.25 tsp salt. Bring to the boil, then 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).
Meanwhile, zest and cut the lime into wedges.
Roughly chop the coriander (stalks and all).
Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).
Pop the broccoli onto a baking tray. Drizzle with oil, sprinkle over the sesame seeds and garlic, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.
Next, tear off a large piece of foil for each sea bass fillet. Drizzle with oil, then lay in the fish. Season with salt and pepper.
Between each fillet, drizzle over the red Thai paste, sprinkle over the lime zest, then use the back of a spoon to spread over evenly.
Add a squeeze of lime juice and sprinkle over half the coriander. Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
Bake the fish parcels on the top shelf of your oven and broccoli on the middle shelf until cooked through and tender, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Drain the prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, add the sweet chilli sauce. Toss to coat the prawns, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Unwrap the sea bass parcels and share between your plates. Top with the sweet chilli prawns.
Fluff up the rice with a fork and serve alongside the fish with the sesame broccoli and remaining lime wedges.
Sprinkle over the peanuts and remaining coriander to finish.
Enjoy!
