This Sea Bass & Thai Rice recipe is a vibrant, wholesome dish that brings the aromatic warmth of Thai-inspired flavors into your kitchen with minimal effort and maximum reward. Fragrant coriander, zesty lime, fiery red chili, and fresh ginger come together in a rich, creamy coconut paste that infuses every grain of rice and flake of fish with bold, nourishing flavor. It’s a dish that feels indulgent yet is packed with nutrients your body will thank you for.
Sea bass, a lean and delicate white fish, is rich in high-quality protein and omega-3 fatty acids that support heart and brain health. Paired with fluffy basmati rice and crisp green beans, this one-pan meal delivers the perfect balance of energy-sustaining carbohydrates, healthy fats, and fiber. Coconut aminos bring a naturally gluten-free, low-sodium depth of flavor, while coconut milk provides a smooth, dairy-free creaminess that ties everything together beautifully.
Best of all, this is a one-tray recipe—ideal for busy weeknights or casual weekend dinners when you want something nourishing and impressive without spending hours in the kitchen. Once baked, it’s finished with fresh herbs, spring onions, and a squeeze of lime for a bright, fresh finish that lifts the whole dish.
Simple, nutritious, and packed with bold flavor, this Sea Bass & Thai Rice is a feel-good favorite you’ll come back to again and again.
Recipe
Serves 4
For the paste:
1 oz. (30g) coriander, leaves picked, stalks reserved
1 thumb-sized pieces ginger, peeled
2 cloves garlic, peeled
1 red chillies, deseeded
1 tbsp. sesame oil
3 tbsp. Coconut aminos
1 lime, juice & zest
7 oz. (200ml) can coconut milk
For the rice:
7 oz. (200g) basmati rice
4x 3.5 oz. (100g) sea bass fillets, skin scored
2 cups (200g) green beans
4 spring onions, finely sliced
1 red chili, deseeded, sliced
1 lime, to serve
How to Prepare
Preheat the oven to 400°F (200°C).
Place all the paste ingredients into a food processor or high-speed blender, adding only half of the coriander leaves, and blitz to a smooth consistency. Set aside until needed.
Cook the rice until just cooked, then drain. Transfer the rice into a baking tray and cover with the paste, mix well to combine. Top the rice with the fish fillets and the green beans, then cover with tinfoil and bake in the oven for around 20 minutes, or until fish is cooked through and beans are tender.
To serve, divide between 4 plates, sprinkle with the spring onions,
chili and remaining coriander leaves. Serve with lime wedges.
