Thai-Inspired Roasted Sea Bass
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Thai-Inspired Roasted Sea Bass

Thai-Inspired Roasted Sea Bass

with Coconut Milk Risotto and Roasted Veggies

This fusion dish combines the flavours of Thai cuisine with a classic Italian cooking technique. Coconut milk risotto unites with roasted veggies to create a beautiful base for tender sea bass.

Tags:
Discovery
Allergens:
Sea Bass/Bar
Sesame
Milk
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

(Contains Sea Bass/Bar)

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

2 tbsp

Red Curry Paste

400 mL

Coconut Milk

113 g

Red Onion

1 unit

Lime

1 tbsp

Garlic Puree

¾ cup

Arborio Rice

56 g

Baby Spinach

160 g

Sweet Bell Pepper

7 g

Cilantro

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1040 kcal
Fat62 g
Saturated Fat42 g
Carbohydrate94 g
Sugar13 g
Dietary Fiber7 g
Protein38 g
Cholesterol71 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Baking Sheet
Parchment Paper
Silicone Brush

Instructions

Heat coconut milk and start prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add coconut milk and enough water to make 4 1/4 cups combined (5 1/2 cups combined for 4 ppl) to a medium pot. Partially cover and bring to a gentle simmer over medium-high heat, then reduce heat to low, still partially covered. (TIP: Keep your eye on coconut milk; it can boil over quickly!) Meanwhile, thinly slice cilantro stems. Roughly chop cilantro leaves. Keep stems and leaves separate. Peel, then cut half the onion into 1/4-inch pieces.

Start risotto
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add chopped onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add rice and garlic puree. Cook, stirring often, until fragrant, 1 min. Add cilantro stems, half the crispy shallots, 1/2 tsp salt (dbl for 4 ppl) and half the hot coconut milk mixture. Cook, stirring occasionally, until coconut milk is almost all absorbed, 6-8 min.

Finish prep
3

Meanwhile, core, then cut pepper into 1/4-inch slices. Cut remaining onion into 1/4-inch slices. Juice half the lime. Cut remaining lime into wedges. Roughly chop spinach. Pat sea bass dry with paper towels. Season with half the Thai Seasoning, salt and pepper.

Roast sea bass and veggies
4

Arrange peppers and sliced onions on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with remaining Thai Seasoning, salt and pepper, then toss to coat. Arrange sea bass on the other side of the baking sheet, skin-side down. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over sea bass, then brush curry paste over top, avoiding the skin side. Roast in the top of the oven, stirring veggies halfway through, until veggies are tender-crisp and sea bass is cooked through, 10-12 min.**

Finish risotto
5

Add remaining coconut milk mixture to the pan with risotto. Cook, stirring occasionally, until texture is creamy and rice is tender, 10-14 min. (TIP: The consistency should be similar to oatmeal!) Remove the pan from heat. Add spinach and 1 tsp lime juice (dbl for 4 ppl), then stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide coconut milk risotto and veggies between plates. Top with sea bass. Sprinkle remaining crispy shallots and cilantro leaves over top. Squeeze a lime wedge over sea bass, if desired.