Steamed sea bass with lime, garlic and chilli

Ingredients

For 1 serving

• Sea bass180 g
• Garlic2 cloves
• Chili pepper1
• Lime juice3 tablespoons
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Fish stock50 ml
• Bok choy150 g
• Jasmine rice70 g
• Cilantroto taste
• Saltto taste

Contains: fish, celery,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile bring the water under a steamer basket to the boil. Quarter the pak choi and rinse at the base; finely chop the garlic and chilli.
3. Lay the sea bass fillets on a plate in the basket with the pak choi alongside, cover and steam for 8–10 minutes, until the fish is opaque and flakes with a fork.
4. Meanwhile heat the fish stock with the brown sugar in a small pan until the sugar dissolves; take off the heat and add the lime juice, fish sauce, garlic and chilli.
5. Arrange the fish and pak choi on the plate and pour over the hot sauce.
6. Finish with fresh coriander leaves and serve with the rice.