Steps to Prepare Super Quick Homemade Sea Bass with Coconut Rice & Pak Choi

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Sea Bass with Coconut Rice & Pak Choi.

Sea Bass with Coconut Rice & Pak Choi

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, sea bass with coconut rice & pak choi. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Sea Bass with Coconut Rice & Pak Choi is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Sea Bass with Coconut Rice & Pak Choi is something that I've loved my entire life.

To begin with this recipe, we must prepare a few components. You can have sea bass with coconut rice & pak choi using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sea Bass with Coconut Rice & Pak Choi:

  1. {Take of Sea bass.
  2. {Get 4 of whole sea bass.
  3. {Prepare 10 g of chilli.
  4. {Take 10 g of ginger.
  5. {Make ready 3 of spring onions.
  6. {Make ready 1 tbsp of light soy sauce.
  7. {Get of drizzle of olive oil.
  8. {Take of Rice.
  9. {Make ready 200 g of basmati rice.
  10. {Get 200 ml of coconut milk.
  11. {Make ready 400 ml of water.
  12. {Make ready of Side dish.
  13. {Take 1 of pak choi.
  14. {Prepare of drizzle olive oil.

Steps to make Sea Bass with Coconut Rice & Pak Choi:

  1. Pre-heat the oven to 180C (fan).
  2. Place the sea bass on a grease proof paper lined baking tray and brush with olive oil.
  3. Top the sea bass with chopped chilli and spring onions, grated ginger and soy sauce.
  4. Cook in the preheated oven for 15 minutes.
  5. Add rice, coconut milk and water to a large sauce pan and bring to the boil.
  6. Reduce the heat to the lowest setting and cook for 10-15 mins stirring occasionally.
  7. Drain and fluff the rice before serving.
  8. Heat a little olive oil in frying pan and add the pak choi cooking for a couple of minutes on each side.

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