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.
Steamed Ginger Sea Bass with Coconut Rice
Pack sustainably sourced sea bass with Thai aromatics like ginger, garlic, green curry paste and lime. You’ll bake the lot in a parcel with pak choi and spring onion. Serve with creamy coconut pilau rice to soak up the juices. Garnish with chilli for heat and coriander for freshness.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 chilli
- 2 sea bass fillets (Fish)
- 1 unwaxed lime
- 4 spring onion
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 250g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 tsp sesame seeds (Sesame)
- 2 pak choi
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 2 tbsp green Thai curry paste (Cereals Containing Gluten) (fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, spices)
Nutritional Information
Calories: 546
Protein: 28g
Carbs: 39g
Fat: 31g
Ingredients
- 2 pak choi
- 1 handful of fresh coriander (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 tbsp green Thai curry paste (use half) (Cereals Containing Gluten) (fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, spices)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 spring onion
- 250g steamed wholegrain pilau basmati (use half) (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 seabass fillet (skin on) (Fish)
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 654
Protein: 41g
Carbs: 43g
Fat: 36g
Steamed Ginger Sea Bass with Coconut Rice
Pack sustainably sourced sea bass with Thai aromatics like ginger, garlic, green curry paste and lime. You’ll bake the lot in a parcel with pak choi and spring onion. Serve with creamy coconut pilau rice to soak up the juices. Garnish with chilli for heat and coriander for freshness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Finely chop or grate the ginger. Cut the spring onions and pak choi into 3cm pieces. Place everything in a mixing bowl and toss with the curry paste and tamari. Quarter the lime and squeeze in the juice from 2 lime wedges.
- Place the veg on a lined baking tray and top with the fish, skin-side down. Cover the tray with a large sheet of foil, tenting it slightly to avoid touching the fillet. Wrap it securely around the tray and bake for 8-10 mins, until the fish is cooked through.
- Heat a medium frying pan on medium-high heat. Add the rice and coconut milk. Season with a pinch of sea salt and simmer for 4-5 mins, until the liquid evaporates and the rice is sticky.
- Finely slice the chilli (remove the seeds for less heat). Roughly chop the coriander.
- Serve the rice with the fish and veg. Pour over any cooking juices from the tray. Garnish with the chilli (to taste), sesame seeds, coriander and remaining lime wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.