Sea Bass with Coconut, Lemongrass & Lime Broth

A taste of sunshine! You'll pan-fry fresh, responsibly-sourced sea bass until crispy. Serve with a tropical coconut broth, brightened with zingy lemongrass and lime juice. Add pak choi and sugar snap peas for veggies. Top with fiery red chillis and spoon over brown rice – to soak up all those flavours. Cook time: 30 mins Cuisine: Vietnamese Food group: Fish Key ingredient: Responsibly-sourced sea bass fillet Allergens: Celery, Fish ---- Nutritional Information Calories: 636 Protein: 23g Carbs: 43g Fat: 42g

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.

Step 2

Peel and finely chop or crush the garlic. Thinly slice the spring onions. Bash the lemongrass (to release flavour), the cut in half lengthways. Peel and finely dice the ginger. Thinly slice the chilli. Roughly chop the coriander. Quarter the lime.

Step 3

Heat a medium-sized saucepan with 2 tsp oil on a high heat. Add the pak choi leaves and cook for 1-2 mins, until slightly softened, then transfer to a side plate.

Step 4

Make the broth; re-heat the saucepan with 2 tsp oil on medium heat. Once hot, add the garlic, spring onion, ginger and three-quarters of the coriander. Cook for 2 mins, then add the coconut milk, lemongrass, juice from 2 lime wedges, sugar snap peas and a splash of water (around 50ml or 25ml for 1 person). Crumble in the stock cube, bring to a boil, then simmer for 5 mins, stirring occasionally. In the last 30 seconds, add the pak choi.

Step 5

Meanwhile, season the sea bass with sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium heat. Once the pan is hot, add the sea bass and cook skin-side down for 7 mins. Flip and cook for a further 3 mins, until cooked through. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.

Step 6

Remove the lemongrass stalks. Divide the rice between two bowls and pour the broth over the top. Place the sea bass on top of the rice. Garnish with the chilli (to taste), remaining coriander and lime wedges.