Sea Bass and Pak Choi en Papillote
- Contains Fish
Prepared with
Ingredients
For the rice
- 7oz basmati rice
- ½ tsp salt
- 14fl. oz can coconut milk
- 7fl. oz boiling water
- 1 tbsp fresh coriander leaves
- 2 kaffir lime leaves or ½ lime quartered
For the sea bass
- 7oz pak choi
- 2 x 120g sea bass fillets
- 1 large carrot, fine julienne
- 3 spring onions, cut into thin strips
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp lime juice
- 0.8 inches piece ginger, grated
- Lime wedges and coriander leaves to garnish
Instructions
Step 1
Wash basmati rice and leave to drain. Add to pot with salt, coconut milk, boiling water, coriander and lime leaves or lime quarters. Stir together.
Step 2
Separate pak choi leaves and place centrally onto a very large sheet of baking parchment, (about A3 size). Arrange the sea bass and vegetables over the pak choi leaves.
Step 3
In a small bowl, make marinade by mixing soy sauce, sesame oil, lime juice and ginger together. Pour over fish and vegetables. Fold up baking parchment over fish to make a parcel and double fold edges.
Step 4
Place the reversible rack in the pot over rice, making sure rack is in the lower position. Carefully place sea bass parcel on the rack.
Step 5
Close the lid and move slider to the STEAM CRISP position. Select STEAM AIR FRY, set temperature to 170°C and time to 7 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY). When cooking is complete, remove sea bass and rack from pot.
Step 6
Serve sea bass with coconut rice, garnished with coriander leaves and lime wedges.