This dish is perfect with fillets of delicate, non-oily sea fish such as seabass, sea bream, or snapper. The recipe is adapted from Jamie Oliver’s Cook with Jamie (A Guide to Making You a Better Cook) (review coming soon!). It's a light and aromatic meal, with a spicy paste that flavors both the rice and the fish, resulting in a healthy and delicious dinner. Serve it with Riesling for a perfect pairing.
for the pasta:
- 2 bunches of cilantro
- 6 cm ginger root
- 3 garlic cloves
- 2 fresh red chilies (or 1 dried chili)
- 2 tsp. sesame oil
- 6 tbsp. soy sauce (adjust to taste)
- zest and juice of 2 limes
- 400 ml coconut milk
for the main course:
- 400 g basmati or jasmine rice
- salt and pepper
- 4 fish fillets (approx. 600–700 g)
- a handful of green beans (can be substituted with peas or frozen beans)
- 1 bunch of green onions (preferably chives if available)
- 1 fresh chili
- 1 lime
In a blender, prepare the paste using the stems and half the leaves of the cilantro, peeled ginger, garlic, chilies (seeds removed), sesame oil, soy sauce, lime zest, lime juice, and coconut milk. Blend until smooth. Taste the mixture, and if you feel it lacks something, adjust by adding more of the ingredients.
Cook the rice in salted water until it is half-cooked, then drain. Spread the rice in an even layer on a baking sheet with edges. Pour the Thai paste over the rice, mix, and spread everything evenly. Place the fish fillets on top of the rice, add the green beans, and tightly cover the tray with foil. Cook for 15 minutes in a preheated oven at 200°C.
Remove the foil, sprinkle the dish with finely chopped green onions, the remaining cilantro leaves (if you enjoy cilantro), and thinly sliced chili (without seeds). Serve with a lime wedge on the side.
for the pasta:
- 2 bunches of cilantro
- 6 cm ginger root
- 3 garlic cloves
- 2 fresh red chilies (or 1 dried chili)
- 2 tsp. sesame oil
- 6 tbsp. soy sauce (adjust to taste)
- zest and juice of 2 limes
- 400 ml coconut milk
for the main course:
- 400 g basmati or jasmine rice
- salt and pepper
- 4 fish fillets (approx. 600–700 g)
- a handful of green beans (can be substituted with peas or frozen beans)
- 1 bunch of green onions (preferably chives if available)
- 1 fresh chili
- 1 lime
In a blender, prepare the paste using the stems and half the leaves of the cilantro, peeled ginger, garlic, chilies (seeds removed), sesame oil, soy sauce, lime zest, lime juice, and coconut milk. Blend until smooth. Taste the mixture, and if you feel it lacks something, adjust by adding more of the ingredients.
Cook the rice in salted water until it is half-cooked, then drain. Spread the rice in an even layer on a baking sheet with edges. Pour the Thai paste over the rice, mix, and spread everything evenly. Place the fish fillets on top of the rice, add the green beans, and tightly cover the tray with foil. Cook for 15 minutes in a preheated oven at 200°C.
Remove the foil, sprinkle the dish with finely chopped green onions, the remaining cilantro leaves (if you enjoy cilantro), and thinly sliced chili (without seeds). Serve with a lime wedge on the side.
