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.
Pan-fried Sea Bass with Brown Rice & Coconut Lemongrass Broth
A taste of sunshine! You'll pan-fry fresh, responsibly-sourced sea bass until crispy. Serve with a tropical coconut broth, brightened with zingy lemongrass and lime juice. Add pak choi and mangetout for veggies. Top with fiery red chillis and spoon over brown rice – to soak up all those flavours.
1/3 daily fibre
5 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 2 sea bass fillets (Fish)
- 40g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g mangetout
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pak choi
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 garlic clove
- 2 spring onion
- 4cm fresh ginger
- 1 chilli
Nutritional Information
Calories: 592
Protein: 27g
Carbs: 54g
Fat: 31g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 pak choi (use half)
- 40g creamed coconut (use half)
- 80g mangetout (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 chilli (use half)
- 1 seabass fillet (skin on) (Fish)
- 2 spring onion
- 4cm fresh ginger (use half)
- 1 unwaxed lime (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 682
Protein: 38g
Carbs: 55g
Fat: 36g
Pan-fried Sea Bass with Brown Rice & Coconut Lemongrass Broth
A taste of sunshine! You'll pan-fry fresh, responsibly-sourced sea bass until crispy. Serve with a tropical coconut broth, brightened with zingy lemongrass and lime juice. Add pak choi and mangetout for veggies. Top with fiery red chillis and spoon over brown rice – to soak up all those flavours.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, another medium saucepan, a sieve & a measuring jug
Get the rice on & prep
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely chop or crush the garlic. Thinly slice the spring onions. Peel and finely chop the ginger. Deseed and thinly slice the chilli. Roughly chop the coriander. Quarter the lime
Char the pak choi
- Trim and roughly cut the pak choi into bite-sized pieces
- Heat the other medium saucepan with 2 tsp oil on high heat. Once hot, add the pak choi and cook for 1-2 mins, until beginning to char and soften, then remove from the pan and set aside
Make the broth
- Reheat the saucepan with 1 tsp oil on medium heat. Once hot, add the garlic, spring onion, ginger and three-quarters of the coriander
- Cook for 2 mins, then add the lemongrass puree, juice from 2 lime wedges, mangetout, stock powder and 300ml hot water (150ml for 1 person). Stir in the creamed coconut until dissolved
- Bring to a boil, then simmer for 5 mins, stirring occasionally. In the last 30 secs, add the charred pak choi
Sizzle the sea bass
- Meanwhile, season the sea bass with salt and pepper
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sea bass and cook, skin-side down, for 4 mins
- Flip and cook for a further 6 mins, until cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between bowls and pour over the broth. Place the sea bass on top
- Garnish with the chilli (for those who’d like the heat) and the remaining coriander and lime wedges
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