Ingredients:

  • 4 Seabass Fillets (approximately 6 oz / 170g each)
  • 1 tsp Black Pepper, freshly ground
  • Salt, to taste
  • 2 cups Long-Grain Rice (approximately 400g)
  • 4 cups Water (approximately 950ml)
  • 1 tbsp Sesame Oil (15ml)
  • Pinch of Salt
  • 1 Red Chili, finely chopped
  • 2 tbsp Sesame Oil (30ml)
  • 6 tbsp Soy Sauce (90ml), low-sodium recommended
  • 2 bunches Fresh Coriander
  • 3 cloves Garlic, minced (approximately 1 tbsp)

Instructions:

  1. Preheat oven to 200°C (400°F / Gas Mark 6).
  2. Rinse the rice under cold water until the water runs clear. Place the rice, water, sesame oil and a pinch of salt in a large pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
  3. While the rice is cooking, prepare the sauce. Combine chopped coriander stalks, chopped chili, minced garlic, sesame oil, and soy sauce in a mixing bowl. Mix well.
  4. Season the seabass fillets with salt and black pepper. Pour the chili & coriander sauce over the fish, ensuring it’s well coated. Let the fish marinate while the rice finishes cooking (about 10-15 minutes).
  5. Spread the cooked rice evenly on the baking tray. Place the marinated seabass fillets on top of the rice. Drizzle any remaining sauce from the bowl over the fish and rice (optional, for extra flavor).
  6. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F).
  7. Sprinkle the chopped coriander leaves over the baked seabass and rice. Serve immediately.