Asian style fish and rice

Sea Bass, Asparagus & Spring Onions With Jasmine Rice & a Ginger, Lime & Soy Dressing

A light, south-east Asian inspired dressing is the perfect complement to the simple roasted sea bass and greens in this dish – a perfectly balanced meal along with a pan of fluffy white rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 200 g jasmine rice
  • 100 g asparagus
  • 200 g pak choi quartered
  • 1 tbsp groundnut oil
  • 2 sea bass fillets
  • 4 cm ginger grated
  • 2 cloves of garlic grated
  • 1 red chilli finely sliced
  • 1 spring onion finely sliced
  • 3 tbsp sesame oil
  • 1 lime zest and juice
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • A small handful of fresh coriander finely chopped

Instructions
 

  • Preheat the oven to 180°C fan/200℃/gas 6. Tip the rice into boiling water and simmer for 15 minutes until cooked through, then drain in a sieve.
  • Meanwhile, place the asparagus and pak choi in a large roasting tin and toss with the oil. Place in the preheated oven and roast for 5 minutes, then place the sea bass fillets on top and return the tin to the oven for a further 8 minutes.
  • Mix the ginger, garlic, red chilli and spring onion with the sesame oil, lime zest and juice, fish sauce, soy sauce and coriander. Tip the dressing over the cooked fish and greens, and serve immediately, with the rice alongside.

Notes

We generally use basa fillets rather than sea bass.
Original recipe found in “The roasting tin” cookbook. p113