Thai Baked Sea Bass with Fragrant Rice

Ingredients

• sesame oil
• 1 medium red chilli , seeded and chopped
• 1 stick lemongrass , peeled and chopped
• 4cm piece ginger or galangal, peeled and roughly chopped
• 2 garlic cloves , peeled and crushed
• 4 kaffir lime leaves , roughly chopped
• ½ small bunch coriander
• 4 sea bass fillets, approximately 200g each
• 160g frozen soya beans , simmered for 3 minutes
• sesame oil
• 1 small red chilli , seeded and finely chopped
• 4cm piece ginger , peeled and finely chopped
• 1 stick lemongrass , peeled and finely chopped
• 3 kaffir lime leaves
• 2 garlic cloves , peeled and crushed
• 125ml sweet soy sauce (ketjap manis)
• 100ml light soy sauce
• 2 sticks lemongrass , bulbous ends crushed
• 8 kaffir lime leaves
• 225g basmati rice , wash twice in cold water

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 7 of 11 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Sesame	1 tbsp (14g)	120
Kaffir Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Galangal	not in our table	0
Coriander	not in our table	0
Bean	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.