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Thai Sea Bass

Thai Sea Bass

with Green Beans and Lime Rice

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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 GlutenSoyaFish

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

½ unit(s)


½ unit(s)


1 bunch(es)


½ unit(s)

Red Chilli

1 pack(s)

Green Beans


Garlic Clove

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


2 fillet

Sea Bass Fillets


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1973 kJ
Energy (kcal)472 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate67 g
of which sugars3.0 g
Protein26 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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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).


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).


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.


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.


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.


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!