SERVES 4 | 629 CALORIES
4 small whole sea bass or bream (roughly 300g each), gutted and scaled
1 thumb-sized piece of ginger
2 cloves of garlic
1 stick of lemongrass
1 bunch of fresh coriander
1 fresh red chilli
2 spring onions
3 tbsp low-salt soy sauce, plus extra to serve
1 tbsp fish sauce
1 x 400g tin of light coconut milk
1 coconut milk tin (300g) of basmati rice
1 bunch of asparagus (300g)
2 bok choi
200g sugar snap peas
Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Casserole pan, medium heat • Food processor (bowl blade)
Score the fish 5 times on each side down to the bone, then season all over and lay in a snug-fitting, high-sided tray • Pour in 400ml of boiling water, cover tightly with a double layer of tin foil and place on a medium-high heat to steam • Pour the coconut milk, 1 tin’s worth of rice and 1 tin of boiling water (use a tea towel) into the medium pan • Add a pinch of salt, stir well, cover and cook for roughly 10 minutes, stirring ocasionally, then turn the heat off • Pour the rest of the boiling water into the casserole pan.
Peel the ginger, garlic and the outer leaves of the lemongrass, roughly chop them and put into the processor • Add the coriander stalks (reserving the leaves), chilli, trimmed spring onions, soy and fish sauces, 1 teaspoon of oil and the juice of 2 limes to the processor and pulse until finely chopped, then pour into a bowl.
Trim the asparagus, halve the bok choi and add both to the boiling water in the casserole pan with the sugar snaps • Cook for 2 minutes, then drain and toss with 1 tablespoon of oil and the juice of 1 lime, season to taste with soy sauce and serve with the fluffed-up rice • Uncover the fish, spoon some of its juices into the dressing, then pour everything back over the fish and serve scattered with coriander leaves.