Sea Bass and Pak Choi en Papillote

  • Prep 10 mins
  • Pressure Build: 8 mins
  • Cook Time: 7 mins
  • Total 25 mins
  • Easy
  • Serves 2


  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

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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 1

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

  • Step 2

    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. 

  • Step 3

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

  • Step 4

    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. 

  • Step 5

    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

  • Step 6

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