Ultimate Thai Inspired Sea Bass Parcels
with Lemongrass Rice, Sesame Tenderstem® Broccoli and Peanuts
The quantities provided above are averages only.
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 war 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.
Ingredients
15 grams
Ginger, Garlic & Lemongrass Puree
150 grams
Jasmine Rice
1 unit(s)
Lime
1 bunch(es)
Coriander
2 unit(s)
Garlic Clove
2 unit(s)
Sea Bass Fillets
(Contains Fish)
50 grams
Red Thai Style Paste
150 grams
Tenderstem Broccoli
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
32 grams
Sweet Chilli Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.
When hot, add the ginger, garlic & lemongrass puree and stir-fry for 30 secs. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. 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).
Meanwhile, zest and cut the lime into wedges.
Cut the stalks off the coriander and roughly chop. Finely chop the leaves.
Peel and grate the garlic (or use a garlic press).
Drizzle a large piece of foil with oil, then lay on a sea bass fillet. Season with salt and pepper. Drizzle over the red Thai paste and rub to coat. Top with the coriander stalks and a squeeze of lime juice.
Fold the foil, sealing on all sides to create a parcel.
Repeat with the other fish. Pop onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the oven is hot, bake the fish parcels on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Remove the lid, then add the sesame seeds and a squeeze of lime juice. Toss to coat and cook for 30 secs more, then remove from the heat.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When everything's ready, fluff up the rice with a fork and stir through the lime zest.
Unwrap the parcels and share the sea bass between your plates. Drizzle over the sweet chilli sauce.
Serve the lemongrass rice, sesame broccoli and remaining lime wedges alongside.
Sprinkle over the peanuts and coriander to finish.
Enjoy!
