Mains

Sea Bass and Pak Choi en Papillote

Step 1 of 6

Wash basmati rice and leave to drain. Add to pot with salt, coconut milk, boiling water, coriander and lime leaves or lime quarters. Stir together.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Step 2 of 6

Separate pak choi leaves and place centrally onto a very large sheet of baking parchment, (about A3 size). Arrange the sea bass and vegetables over the pak choi leaves.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Step 3 of 6

In a small bowl, make marinade by mixing soy sauce, sesame oil, lime juice and ginger together. Pour over fish and vegetables. Fold up baking parchment over fish to make a parcel and double fold edges.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Step 4 of 6

Place the reversible rack in the pot over rice, making sure rack is in the lower position. Carefully place sea bass parcel on the rack.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Step 5 of 6

Close the lid and move slider to the STEAM CRISP position. Select STEAM AIR FRY, set temperature to 170°C and time to 7 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY). When cooking is complete, remove sea bass and rack from pot.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Step 6 of 6

Serve sea bass with coconut rice, garnished with coriander leaves and lime wedges.

Ingredients

For the rice

200g basmati rice
½ tsp salt
400ml can coconut milk
200ml boiling water
1 tbsp fresh coriander leaves
2 kaffir lime leaves or ½ lime quartered

For the sea bass

200g pak choi
2 x 120g sea bass fillets
1 large carrot, fine julienne
3 spring onions, cut into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2cm piece ginger, grated
NADA Lime wedges and coriander leaves to garnish

Cooking method:

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750