Thai Styled Steamed Sea bass recipe (By Jamie Oliver)

Ingredients: 


for the Thai paste
• 2 large bunches of fresh coriander, leaves picked and stalks reserved
• 2 small pieces of fresh ginger, peeled
• 3 cloves of garlic, peeled
• 2 fresh red chillies, halved and deseeded
• 2 teaspoons sesame oil
• 6 tablespoons soy sauce
• juice and zest of 2 limes
• 1 x 400ml tin coconut milk

• 400 gr  basmati rice
• sea salt and freshly ground black pepper
• 4 x 170 gr of sea bass fillets, pinboned and skin scored
• a handful of  mangetouts
• a bunch of spring onions, outer leaves discarded, trimmed and finely sliced
• 1–2 fresh red chillies, deseeded and finely sliced
• 1 lime, quartered 


Directions: 
Preheat the oven to 200ºC.

In a food processor or liquidizer mix the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will result in a  fragrant Thai-style paste.

Then proceed to cooking your rice in salted boiling water until it’s just undercooked and drain it in a colander. Scoop the rice in a roasting tray. Pour the Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top with the   mangetouts on top and  cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. 


Add the lime to taste and enjoy!