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 & Sticky Coconut Rice
Delight in Mindful Chef x Giggling Squid’s Thai sea bass. Straight from the land of smiles! You’ll marinade responsibly-sourced fish with sunshine turmeric, lemongrass and Thai yellow curry paste. Carefully wrap in parchment parcels, then bake til tender and delicious. Pair with sticky coconut rice and get ready to feast. It’s a celebration of Thailand on your table.
5 plants
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp turmeric
- 1 handful of fresh coriander
- 1 tbsp cornflour
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 240g Tenderstem broccoli
- 200g brown rice (brown rice (100%))
- 400ml coconut milk (Coconut, Water)
- 4 sea bass fillets (Fish)
- 3 pak choi
- 6 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 chilli
- 50g honey
Nutritional Information
Calories: 625
Protein: 28g
Carbs: 59g
Fat: 30g
Turmeric Sea Bass Parcels & Sticky Coconut Rice
Delight in Mindful Chef x Giggling Squid’s Thai sea bass. Straight from the land of smiles! You’ll marinade responsibly-sourced fish with sunshine turmeric, lemongrass and Thai yellow curry paste. Carefully wrap in parchment parcels, then bake til tender and delicious. 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 a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small mixing bowl & another baking tray
Get the rice on & roast the veg
- Rinse the rice
- Add it to the saucepan and boil for 25 mins, then drain
- Trim the broccoli. Trim the pak choi and separate the leaves
- Add both to a large, lined baking tray and toss with 1 tbsp oil. Season with salt and pepper
- Roast in the oven for 10-12 mins, until the veg is soft and beginning to brown
Make the marinade
- Thinly slice the green chilli
- In a small mixing bowl, combine the cornflour, Thai yellow curry paste, turmeric, lemongrass puree, tamari and honey
Get the fish in the oven
- 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, then place the sliced green chilli on top. Season with salt and pepper
- Loosely fold the parcels to enclose the fish, then place onto another baking tray
- Bake for 10 mins, until the fish is cooked through
Make the coconut rice
- Reheat the saucepan on medium-high heat and add the coconut milk
- Simmer for 8-10 mins, until the coconut milk has reduced by half
- Stir in the cooked rice, and season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Roughly chop the coriander
- Serve the rice alongside the fish and veg, and pour over any remaining cooking juices. Scatter over the coriander
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