Jamie Oliver’s Steamed Thai-style Sea bass and Rice with Sugar Snaps

Alright, it’s about time I wrote another post! It’s been a while since my last one!
I’ve got a load of good reactions about my healthy pancakes! A lot of people tried them, which is essentially why I write this blog… So keep up the good work!! 😀

My next recipe is, once again, another one of Jamie’s repertoire. (you’ll probably see a lot of them passing by, but I assure you, they will always be awesome and not too hard to try out for yourself!) He is my idol after all.
This one is actually my first real recipe I ever tried!
It scored bigtime! The whole family loved this one, especially the rice!

So try this one out for sure! I guarantee you, and whoever you cook this for, will love it!

  4 portions2013-08-02 18.25.12

Thai paste

  • 2 bunches of fresh coriander, leaves and stalks separated
  • 2 thumb-size pieces of ginger, peeled
  • 4 normal cloves of garlic, peeled (3 if they are big)
  • 2 chillies, seeds removed
  • 2 teaspoons of sesame oil
  • 6 tablespoons of soy sauce
  • 2 limes, zest and juice (make sure there is enough juice coming out of them, use a 3rd if not)
  • 1 tin of coconut milk (400 ml)

Sea bass and rice

  • 400 gr of rice (preferable basmati)
  • 4 filets of Sea bass (or 8 if they’re small), alternative would be red mullet
  • Sugar snaps, I would say anywhere between 250 and 500 gr, whichever you prefer
  • 1 small bunch of spring onions, finely sliced
  • 1 or 2 red chillies, seeds removed and finely sliced
  • optional: 1 lime quartered


  • Preheat the oven at 200 degrees celsius
  • Cook the rice in salted boiling water until it’s just undercooked. This is probably the hardest step in the entire recipe, because the rice has to be just undercooked!
  • Use a food processor or blender and mix up following ingredients: coriander stalks, half of the leaves, ginger, garlic, chillies, sesame oil, soy sauce, lime zest & juice and coconut milk. This will make an awesome smelling paste!
  • Drain your rice and scoop it into a high-sided roasting tray
  • Pour in the Thai paste and mix well with the rice. Once mixed, shake it out flat
  • Lay the filets of fish on top, skin side up and scatter over the sugar snaps
  • Tightly cover the dish with tinfoil and put in the preheated oven for 15-20 minutes
  • Remove the foil and sprinkle over the rest of the coriander leaves, the spring onions and chillies

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