← Back to Search Results
steaming Asian, Thai
Steamed Thai-Style Sea Bass and Rice Recipe-16010

Photo by: David Loftus
Comments: 0


This is one of those dishes that’s really exciting to eat – the flavours are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavours. If you’ve got a good fishmonger, using other fish like red mullet, prawns or squid to mix things up a bit is a great idea. It’s easy to put together and loads of fun to serve the tray at the table.

Yield: Serves 4


For the Thai paste:

  • 2 large bunches of fresh coriander, leaves picked and stalks reserved
  • 2 thumb-sized pieces of fresh ginger, peeled
  • 3 cloves of garlic, peeled
  • 2 fresh red chillies, halved and deseeded
  • 2 teaspoons sesame oil
  • 6 tablespoons soy sauce
  • Juice and zest of 2 limes
  • 1 x 400ml tin coconut milk

  • 400g/14oz basmati rice
  • Sea salt
  • Freshly ground black pepper
  • 4 x 170g/6oz sea bass fillets, pinboned and skin scored
  • A handful of sugar snap peas or mangetouts
  • A bunch of spring onions, outer leaves discarded, trimmed and finely sliced
  • 1–2 fresh red chillies, deseeded and finely sliced
  • 1 lime, quartered


Preheat the oven to 200°C/400°F/gas 6. In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.

Cook your rice in salted, boiling water until it’s just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between your plates with a wedge of lime.


Matt’s wine suggestion: German white – Riesling

© 2007 Jamie Trevor Oliver

Note from Cookstr's Editors

A handful is equivalent to ¼ cup.


Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

795kcal (40%)
111mg (11%)
25mg (41%)
124mcg RAE (4%)
70mg (23%)
1942mg (81%)
20g (101%)
28g (43%)
6mg (34%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
in-the-kitchen-with-david In the Kitchen with David
by David Venable
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-masala American Masala
by Suvir Saran

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?