Fragrant Stuffed Sea Bass
Serves: 2
Prep time: 10 mins
1 tbs groundnut oil, plus a little extra for greasing 200 g (7 oz) basmati rice 1 red chilli, chopped finely
4 spring onions, chopped finely
2 tbs Kikkoman Soy Sauce
25 g (1 oz) creamed coconut
3 tbs fresh coriander, chopped
1 lime, juice only
2 whole sea bass, gutted and cleaned
For the Sauce:
1 tbs sesame seeds
1 red chilli
4 tbs Kikkoman Soy Sauce
2 tbs rice vinegar
1 tbs sesame oil
1 tbs groundnut oil 1 lime, finely grated zest and juice
2 cm (¾ in) piece fresh root ginger, peeled and grated finely
To Serve: selection of vegetables such as pak choi, green beans, courgette and carrot ribbons.
1 Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6. Grease a baking sheet lightly.
Cook time: 40 mins
2 Cook the rice following pack instructions. When cooked, refresh with cold water and drain. 3 Heat the oil in a large fryingpan, add the chilli and spring onions and cook until softened. Add the cooked rice, soy sauce, creamed coconut, coriander and lime juice. Cook and stir for a minute until well combined.
4 Place the sea bass on the prepared baking sheet. Cut three slits in the flesh of the fish. Spoon the rice into the cavity of the fish; tie with string if required. Cover with foil and bake in the pre-heated oven for 15 minutes. Remove the foil and return to the oven and cook for a further 15 minutes or until the flesh is cooked.
5 Once the fish is cooked, remove from the oven and leave to rest for a couple of minutes.
6 To make the sauce, place the sesame seeds in a small saucepan and toast. Do not turn your back on the pan as seeds can burn very quickly. Add the remaining ingredients and heat until just boiling. Pour the sauce over the fish.
7 Serve immediately with a selection of vegetables such as pak choi, green beans, and courgette and carrot ribbons.