The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ginger & garlic baked sea bass with veg rice
A vibrant blend of ginger, garlic, chilli and coriander is the star of this show. First, it adds a fragrant boost to delicate sea bass. Then it powers up the rice, packed with stir-fried pak choi, green beans and spring onions. Don’t hold back on the tamari and lime drizzle – it’s your flavour finale and it’ll make every bite a zinger!
SWK: High protein
Plants 4
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Serving size
Ingredients
- 8cm fresh ginger
- 3 garlic clove
- 1 chilli
- 1 handful of fresh coriander
- 2 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 1 pak choi
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 140g basmati rice
- 80g green beans
- 4 spring onion
Nutritional Information
Calories: 530
Protein: 38g
Carbs: 68g
Fat: 13g
Ingredients
- 16cm fresh ginger
- 6 garlic clove
- 2 x chilli
- 1 handful of fresh coriander
- 4 butterflied sea bass fillets (Fish) (butterflied sea bass fillets (skin on))
- 2 pak choi
- 8 spring onion
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 2 unwaxed lime
- 280g basmati rice
- 160g green beans
Nutritional Information
Calories: 526
Protein: 38g
Carbs: 68g
Fat: 13g
Ginger & garlic baked sea bass with veg rice
A vibrant blend of ginger, garlic, chilli and coriander is the star of this show. First, it adds a fragrant boost to delicate sea bass. Then it powers up the rice, packed with stir-fried pak choi, green beans and spring onions. Don’t hold back on the tamari and lime drizzle – it’s your flavour finale and it’ll make every bite a zinger!
Cook time:
40 mins
Cuisine:
Asian
Food group:
Fish
Allergens: Fish, Soya
Cooking Instructions
Before you start
- 1 baking tray
- 1 medium saucepan
- 1 large non stick frying pan
- 2 small mixing bowl
Prep your zingy mix
- Heat your oven to 220ºC/fan 200ºC/gas 7. Finely grate the ginger, and peel and finely grate the garlic. Finely dice the chillies (deseed for less heat), and finely chop the coriander.
- Mix the ginger, garlic, chillies (to taste) and coriander together.
Bake that bass!
- Line a baking tray with foil and spritz with cooking spray. Put each sea bass on the tray and open the fillets up.
- Spread half the ginger and herb mix onto the fish, then fold the fillets back up, spritz with more cooking spray and bake for 15 mins, until cooked through and flaking.
Simmer the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain and stir in the remaining ginger and herb mix.
Stir-fry the veg
- At the same time, trim the green beans and cut into thirds, and slice the spring onions into 3cm pieces. Trim and thinly slice the pak choi.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the green beans, spring onions and pak choi for 3-4 mins, adding a splash of water if they start to catch.
- Stir the veg into the rice.
Dress & serve
- Mix the tamari and fish sauce together, then squeeze in the lime juice (to taste) and stir.
- Lay the sea bass on the veg rice, drizzle over the tamari dressing and serve.