Thai-Inspired Roasted Sea Bass
with Coconut Milk Risotto and Roasted Veggies
This fusion dish combines the flavours of Thai cuisine with a classic Italian cooking technique. Coconut milk risotto unites with roasted veggies to create a beautiful base for tender sea bass.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea Bass/Bar)
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
2 tbsp
Red Curry Paste
400 mL
Coconut Milk
113 g
Red Onion
1 unit
Lime
1 tbsp
Garlic Puree
¾ cup
Arborio Rice
56 g
Baby Spinach
160 g
Sweet Bell Pepper
7 g
Cilantro
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add coconut milk and enough water to make 4 1/4 cups combined (5 1/2 cups combined for 4 ppl) to a medium pot. Partially cover and bring to a gentle simmer over medium-high heat, then reduce heat to low, still partially covered. (TIP: Keep your eye on coconut milk; it can boil over quickly!) Meanwhile, thinly slice cilantro stems. Roughly chop cilantro leaves. Keep stems and leaves separate. Peel, then cut half the onion into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add chopped onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add rice and garlic puree. Cook, stirring often, until fragrant, 1 min. Add cilantro stems, half the crispy shallots, 1/2 tsp salt (dbl for 4 ppl) and half the hot coconut milk mixture. Cook, stirring occasionally, until coconut milk is almost all absorbed, 6-8 min.
Meanwhile, core, then cut pepper into 1/4-inch slices. Cut remaining onion into 1/4-inch slices. Juice half the lime. Cut remaining lime into wedges. Roughly chop spinach. Pat sea bass dry with paper towels. Season with half the Thai Seasoning, salt and pepper.
Arrange peppers and sliced onions on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with remaining Thai Seasoning, salt and pepper, then toss to coat. Arrange sea bass on the other side of the baking sheet, skin-side down. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over sea bass, then brush curry paste over top, avoiding the skin side. Roast in the top of the oven, stirring veggies halfway through, until veggies are tender-crisp and sea bass is cooked through, 10-12 min.**
Add remaining coconut milk mixture to the pan with risotto. Cook, stirring occasionally, until texture is creamy and rice is tender, 10-14 min. (TIP: The consistency should be similar to oatmeal!) Remove the pan from heat. Add spinach and 1 tsp lime juice (dbl for 4 ppl), then stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
Divide coconut milk risotto and veggies between plates. Top with sea bass. Sprinkle remaining crispy shallots and cilantro leaves over top. Squeeze a lime wedge over sea bass, if desired.
