Thai sea bass

Fragrant and fresh this is a super simple recipe that with the help of some crispy fried herbs, is elevated to a whole new level.


Thai sea bass
Prep time
Cook time
Total time
Serves: 2
  • 1 400ml can of coconut milk
  • Thai rice
  • ¼ a cucumber
  • 1 tsp. black and white sesame seeds
  • 1 tbsp. white wine vinegar
  • 1 tsp. sugar
  • A handful of mint, green and purple basil, whatever you fancy
  • 1 garlic clove, finely sliced
  • 2 seabass fillets, trimmed
  • 1 spring onion, finely sliced lengthways
  • Vegetable oil
  • Salt and Pepper
  1. Into a heavy based pan, pour in the coconut milk. Fill the tin with thai rice and pour in, then pour in 400ml of boiling water. Bring to the boil, season with salt then turn down to a low simmer and pop on the lid, cooking for 10-15 minutes or until all of the liquid has been absorbed.
  2. Cut the cucumber in half lengthways then using the back of the knife smash the cucumber. Roughly chop and add to a bowl along with the sesame seeds, vinegar, sugar and a large pinch of salt. Mix and leave to marinate.
  3. In a frying pan over a medium heat, add a tablespoon of vegetable oil. Fry the herbs until crispy then remove onto kitchen paper to drain. Do the same with the garlic until golden brown and remove onto kitchen towel.
  4. Into the infused oil, place the seabass fillets skin down and cook for 2-3 minutes until crispy. Turn and cook for a further minute.
  5. To serve, place the coconut rice into a mould to create a neat circle (I use a large cookie cutter) then place the sea bass on top. Spoon over the cucumber and top with fresh herbs, crispy garlic and spring onion.




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