Creamy Yuzu Sea Bass With Rice & Garlicky Edamame

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Peel and finely slice (don't chop!) your garlic

Wash your spinach and pat it dry with kitchen paper

Pat your sea bass fillet[s] dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of vegetable oil over a high heat (cooking for 4 or more? use 2 pans!)

Once hot, add the sea bass fillet[s] with a pinch of salt, skin side down, and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a little drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced garlic with a pinch of salt and pepper and and cook for 1-2 min or until lightly golden

Tip: Watch the garlic like a hawk to make sure it doesn't burn!

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the garlic is lightly golden, add the spinach, your blanched edamame beans and soy sauce to the pan

Cook for 1-2 min or until the spinach has slightly wilted and the edamame are warmed through – these are your garlicky edamame

Add your yuzu dressing to a small bowl with your mayo and 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and stir it all together – this is your creamy yuzu dressing