Skip to main content
Thai Sea Bass

Thai Sea Bass

with Green Beans and Lime Rice

Delicate white fish, red chilli, lime and fresh veggies are gently combined with fresh chopped coriander and ginger for a layer of delicious textures. Fresh, zesty, light and comforting, our Thai sea bass is a guaranteed dinner winner.

Allergens:
Cereals containing gluten
Soya
Fish

The quantities provided above are averages only.

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.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

½

Ginger

½

Lime

1

Coriander

½

Red Chilli

150

Green Beans

½

Garlic Clove**

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15

Mirin

2

Sea Bass Fillets

(Contains: Fish)

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)472 kcal
Energy (kJ)1973 kJ
Fat10 g
of which saturates2 g
Carbohydrate67 g
of which sugars3 g
Protein26 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Knife
Bowl
Plate
Grill Pan
Aluminum Foil

Instructions

Cook the Rice
1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Get Prepped!
2

Peel and grate the ginger. Zest the lime and then cut into wedges. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Trim the green beans. Peel and grate the garlic (or use a garlic press).

Make the Sauce
3

Pop the soy sauce and mirin in a small bowl, add a pinch of sugar (if you have some), half the ginger, half the lime zest, half the coriander and as much chilli as you dare. Add 1 tbsp water per person. Mix well and set aside.

Cook the Green Beans
4

About 10 mins before the rice is done, heat a large frying pan over medium high heat with a drizzle of oil. Once hot, add the green beans and stir fry until golden brown, 2-3 mins, then add the garlic and remaining ginger and cook for a further 1 minute. Add a splash of water and cover with a lid (or some foil) then cook until tender, 2-3 more mins. Once cooked, transfer to a plate and cover with foil to keep warm. Wipe out the pan carefully but don't wash it.

Cook the Fish
5

Return the frying pan to medium high heat with a drizzle of oil. Add the sea bass to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.

Glaze and Serve!
6

While the fish is cooking, carefully stir the lime zest and remaining coriander through the rice. Divide between plates and top with the green beans. Once the fish is cooked, place it on top of the rice and beans skin side up. Quickly wipe out the pan you used to cook the fish in and add the soy mixture. Bring to a simmer and allow to bubble, stirring, until thickened and sticky, 30 seconds. Pour this over the fish, green beans and rice and serve with the lime wedges alongside. Enjoy!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®