Sea Bass and Pak Choi en Papillote –

Ingredients

• 200g basmati rice
• ½ tsp salt
• 400ml can coconut milk
• 200ml boiling water
• 1 tbsp fresh coriander leaves
• 2 kaffir lime leaves or ½ lime quartered
• 200g pak choi
• 2 x 120g sea bass fillets
• 1 large carrot, fine julienne
• 3 spring onions, cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp lime juice
• 2cm piece ginger, grated
• NADA Lime wedges and coriander leaves to garnish
• 7oz basmati rice
• 14fl. oz can coconut milk
• 7fl. oz boiling water
• 7oz pak choi
• 0.8 inches piece ginger, grated
• Lime wedges and coriander leaves to garnish
• Step 1 Wash basmati rice and leave to drain . Add to pot with salt, coconut milk , boiling water, coriander and lime leaves or lime quarters . Stir together.
• Step 2 Separate pak choi leaves and place centrally onto a very large sheet of baking parchment , (about A3 size) . Arrange the sea bass and vegetables over the pak choi leaves.
• Step 4 Place the reversible rack in the pot over rice , making sure rack is in the lower position. Carefully place sea bass parcel on the rack .
• Step 6 Serve sea bass with coconut rice , garnished with coriander leaves and lime wedges .