Turmeric Sea Bass Parcels & Sticky Coconut Rice

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	138Kcal	625Kcal
	576kJ	2616kJ
Fat	6.6g	30g
of which saturates	3.8g	17g
Carbohydrates	13g	59g
of which sugars	3.4g	15g
Protein	6.2g	28g
Salt	0.43g	1.9g
Fibre	1.9g	8.6g

Back

5 plants

Turmeric Sea Bass Parcels & Sticky Coconut Rice

Name: Turmeric Sea Bass Parcels & Sticky Coconut Rice - Recipe Box
Brand: Mindful Chef
Price: 30.50 GBP
Availability: InStock

Prep time: 20 mins

Total time: 35 mins

Cuisine: Thai

Food group: Fish

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.

Cooking Instructions

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.

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