Sea Bass, Coconut Rice & Thai Broth

Sea Bass, Coconut Rice & Thai Broth

Rating
4.50rating out of 5

(1152 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Use within

4-5 days

Our Thai inspired sea bass sits on an island of coconut rice in a sea of spicy, coriander and chilli flecked broth. Served with vibrant pak choi and garnished with a handful of crispy onions, fresh coriander and lime. Nourishing and delicious!

Prep Time

30 min

Cuisine

Asian

Use within

4-5 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g basmati rice
fresh-coriander
20g coriander
kaffir-lime-leaves-(1)
3 dried kaffir lime leaves
Fish-sauce
1 tbsp fish sauce †
fried onions
20g fried onions †
garlic-clove
2 garlic cloves
Pak-choi
250g pak choi
Red-chilli
1 red chilli
Sea Bass fillets
2 sea bass fillets †
FLECKED coconut cream 50g
50g solid coconut cream
Vegetable-stock-cube
1/2 vegetable stock cube †
Lime
1 lime
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g basmati rice
  • 20g coriander
  • dried kaffir lime leaves
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 20g fried onions<span class="strong">†</span>
  • 1 garlic clove
  • 200g pak choi
  • 1 red chilli
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 50g solid coconut cream
  • vegetable stock pot<span class="strong">†</span>
  • 1 lime
Typical Values per 100g per serving
Energy 725 kJ
173 kcal
2769 kJ
660 kcal
Fat
of which saturates
8.1 g
5 g
30.8 g
19 g
Carbohydrate
of which sugars
18.7 g
1.8 g
71.4 g
7 g
Fibre 0.9 g 3.6 g
Protein 7.5 g 28.8 g
Salt 0.78 g 2.99 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g basmati rice
basmati rice
20g coriander
dried kaffir lime leaves
Dried kaffir lime leaves
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
20g fried onions
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
1 garlic clove
200g pak choi
1 red chilli
2 x 85g sea bass fillets
sea bass (fish)
50g solid coconut cream
coconut 100%
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 lime
Allergens
  • Allergens highlighted by † (fish, wheat, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Seabass With Coconut Rice & Thai Broth

Boil a kettle

Chop the coconut cream into small pieces

Dissolve the coconut cream in 350ml [700ml] boiled water – this is your coconut stock

2 Seabass With Coconut Rice & Thai Broth

Add the basmati rice to a pot with a matching lid, with the coconut stock

Bring to the boil on a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the stock has absorbed and the rice is cooked

Once done, remove from the heat and leave covered until serving – this is your coconut rice

3 Seabass With Coconut Rice & Thai Broth

Dissolve 1/2 [1] vegetable stock cube in 300ml [600ml] boiled water 

Add the fish sauce, kaffir lime leaves and 1 tsp [2 tsp] sugar – this is your fish stock

4 Seabass With Coconut Rice & Thai Broth

Peel and chop (or grate) the garlic finely 

Chop the red chilli[es] (can't handle the heat? De-seed the chilli by scraping the seeds out with a teaspoon)

Chop the coriander finely, including the stems (reserve some of the leaves for garnish!)

5 Seabass With Coconut Rice & Thai Broth

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Separate the pak choi leaves and rip them up into manageable pieces

Once hot, add the pak choi with a pinch of salt, cover with a lid and cook for 3-4 min or until starting to colour

Transfer the tender pak choi to a plate and keep the pan 

6 Seabass With Coconut Rice & Thai Broth

Return the pan to a medium-high heat with a drizzle of vegetable oil

Pat the sea bass dry and season the skin generously with salt

Once the pan is hot, place the sea bass, skin-side down and cook for 4 min 

Flip the sea bass and cook for a further 1 min

Tip: try not to move the fish around the pan, as this will prevent it from crisping up

7 Seabass With Coconut Rice & Thai Broth

Transfer the sea bass to the same plate as the pak choi

Add the chopped garlic, chilli (can't handle the heat? Go easy!) and coriander to the pan and cook over a high heat for 1 min 

Add the fish stock and cook for another min – this is your broth

Add the juice of 1/2 [1] lime into the stock and cut the remaining lime into 2 [4] wedges 

8

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Pack the coconut rice into small bowls and turn them out for a fancy presentation

Place the pak choi next to the rice and ladle the broth over 

Serve the sea bass over the rice (peel the skin off if it’s not for you!), garnish with the fried onions, coriander leaves and lime wedges, and enjoy!

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