The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turmeric Sea Bass Parcels with Sticky Coconut Rice & Roasted Greens
A vibrant, Thai-style fish supper! You’ll marinade responsibly-sourced fish with sunshine turmeric, lemongrass and Thai yellow curry paste. Carefully wrap in parchment parcels, then bake till tender. Pair with sticky coconut rice and get ready to feast. It’s a celebration of Thailand on your table.
High protein
1/3 daily fibre
Serving size
Ingredients
- 15g creamed coconut
- 1 handful of fresh coriander
- 2 pak choi
- 180g Tenderstem broccoli
- 2 sea bass fillets (Fish)
- 25g honey (use half)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 tsp turmeric (use half)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 tbsp cornflour
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 484
Protein: 29g
Carbs: 53g
Fat: 18g
Ingredients
- 15g creamed coconut (use half)
- 1 tsp turmeric (use a quarter)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp cornflour (use half)
- 100g black rice (use half) (Organic Black Rice)
- 1 seabass fillet (skin on) (Fish)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 180g Tenderstem broccoli (use half)
- 1 handful of fresh coriander (use half)
- 25g honey (use half)
- 2 pak choi
Nutritional Information
Calories: 626
Protein: 44g
Carbs: 60g
Fat: 24g
Turmeric Sea Bass Parcels with Sticky Coconut Rice & Roasted Greens
A vibrant, Thai-style fish supper! You’ll marinade responsibly-sourced fish with sunshine turmeric, lemongrass and Thai yellow curry paste. Carefully wrap in parchment parcels, then bake till tender. Pair with sticky coconut rice and get ready to feast. It’s a celebration of Thailand on your table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 baking trays with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve & a small bowl
Get the rice on & make the marinade
- Rinse the rice, add to the saucepan and boil for 25-30 mins, then drain
- Meanwhile, in the small bowl, combine the cornflour, Thai yellow curry paste, the half pack of turmeric, the lemongrass puree, tamari and the half pack of honey
Fish time
- Place the sea bass onto separate pieces of parchment paper (large enough to make a parcel)
- Divide the marinade equally between the parcels to coat the fish. Season with salt and pepper
- Loosely fold the parcels to enclose the fish, then place onto a lined baking tray. Roast for 10 mins, until the fish is cooked through
Roast the veg
- Trim the broccoli. Trim the pak choi and separate the leaves
- Add both to the other lined baking tray and toss with 2 tsp oil. Season with salt and pepper
- Roast in the oven for 10-12 mins, until the broccoli and pak choi are soft
Make the coconut rice
- When ready, return the rice pan to low heat with the creamed coconut and 80ml water (40ml for 1 person). Stir until melted, then simmer for 1-2 mins, until thickened
- Stir in the cooked rice until combined and season with salt
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Roughly chop the coriander
- Share the coconut rice and roasted veg between plates, topped with the sea bass. Pour over any fish roasting juices, then garnish with coriander
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