Thai-Style Sea Bass With Coconut Rice & Aromatic Broth

Boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 350ml [450ml] [600ml] boiled water – this is your coconut stock

Add your basmati rice to a pot with a matching lid with the coconut stock

Bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the stock has absorbed and the rice is cooked

Once done, remove from the heat and keep covered until serving – this is your coconut rice

Bash your lemongrass with a rolling pin

Dissolve your vegetable stock mix in 300ml [400ml] [500ml] boiled water

Add your fish sauce, bashed lemongrass and 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir it all together – this is your fish stock

Peel and finely chop (or grate) your garlic

Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Slice your red chilli[es] finely into strips

Tip: Not a fan of spice? Remove the seeds!

Wash, then chop the roots from your pak choi and separate the leaves, discarding the roots, and pat dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the pak choi leaves to the pan, cover with a lid and cook for 2-3 min or until wilted

Transfer the wilted pak choi to a plate and reserve the pan

Pat your sea bass fillet[s] dry with kitchen paper, then return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the sea bass, skin side down with a pinch of salt 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

Once cooked, transfer the sea bass to the same plate as the wilted pak choi

Add the chopped garlic to the pan with the sliced chilli (can't handle the heat? Go easy!) and the chopped coriander stalks and cook over a high heat for 1 min or until fragrant

Once fragrant, add the fish stock and cook for a further 1-2 min

Add the juice of half your lime[s] to the pan – this is your aromatic broth

Cut the remaining lime into 1 wedge per person