Golden Coconut Baked Sea Bass
with Burst Tomatoes and Bright Cilantro Rice
You've heard of self saucing desserts, not get ready for a self saucing fish dinner! Infusing sweet coconut milk with golden turmeric, tangy lime juice as well as ginger and garlic not only adds flavour to the fish it coats, but also the sauce that eventually gets spooned over freshly steamed rice.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
¾ cup
Basmati Rice
1 unit(s)
Coconut Milk
113 g
Baby Tomatoes
3 unit(s)
Shanghai Bok Choy
1 unit(s)
Lime
7 g
Cilantro
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Honey
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add coconut to a large bowl. Whisk until smooth.
- Addhalf the ginger-garlic pure, 1/4 cup (1/2 cup) coconut milk, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lime. Cut remaining into wedges.
- Roughly chop cilantro.
- Using a fork, poke tomatoes.
- Split bok choy in half from root ends.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add cumin-turmeric spice blend, honey, lime juice and remaining ginger-garlic puree to remaining coconut milk. Season with salt and pepper. Whisk to combine.
- Line a baking sheet with parchment paper/ OR ARE WE USING A BAKING DISH??
- Pat seabass dry with paper towels. Season with salt and pepper.
- Add seabass, tomatoes, and bok choy to coconut milk mixture. Toss to coat.
- Transfer fish to prepared baking sheet first, skin side down. Nestle veggies around fish, then drizzle liquid overtop.
- Roast in the middle of the oven until tomatoes burst and fish is cooked through, 7-12 min.
- Fluff rice with a fork. Add lime zest and half the crispy shallots. Season with salt and pepper. Stir to mix.
- Divide rice betwen plates.
- Top with seabass and veggies.
- Spoon / pour any sauce/ liquid from the pan/ dish overtop.
- Sprinkle cilantro and remaining shallots overtop. Squeeze a lime wedge overtop, if desired
