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.
Cantonese-style sea bass with rice
Firm-fleshed sea bass is the perfect companion for Chinese flavours. Here it’s baked with carrot, pepper and pak choi in a classic sauce of ginger, garlic, chilli and tamari, wrapped in foil to lock in the flavour. Served simply with spring onion rice, it’s lip-smackingly good.
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 4cm fresh ginger
- 2 garlic clove
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 carrot
- 1 pepper
- 1 onion
- 1 pak choi
- 1 handful of fresh coriander
- 140g basmati rice
- 4 spring onion
- 2 sea bass fillets (Fish)
Nutritional Information
Calories: 480
Protein: 29g
Carbs: 77g
Fat: 8.6g
Ingredients
- 8 spring onion
- 8cm fresh ginger
- 4 garlic clove
- 2 x chilli
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 2 pepper
- 2 onion
- 2 pak choi
- 1 handful of fresh coriander
- 280g basmati rice
- 4 sea bass fillets (Fish)
Nutritional Information
Calories: 479
Protein: 28g
Carbs: 77g
Fat: 8.6g
Cantonese-style sea bass with rice
Firm-fleshed sea bass is the perfect companion for Chinese flavours. Here it’s baked with carrot, pepper and pak choi in a classic sauce of ginger, garlic, chilli and tamari, wrapped in foil to lock in the flavour. Served simply with spring onion rice, it’s lip-smackingly good.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Fish
Allergens: Soya, Fish
Cooking Instructions
Things get saucy!
- Finely grate the ginger, then peel and crush the garlic. Finely dice the chillies (deseed for less heat).
- In a small bowl, mix the ginger, garlic and chillies (to taste) with the tamari and set aside.
Grate, slice & chop
- Heat your oven to 200ºC/fan 180ºC/gas 6.
- Coarsely grate the carrots, and deseed and thinly slice the peppers. Peel and thinly slice the onions.
- Trim the pak choi and cut into bite-size pieces, then finely chop the coriander.
Get the veg & fish in the oven
- In a large mixing bowl, mix all the prepared veg with half the coriander.
- Lay a large piece of foil on a large baking tray, spritz with cooking spray and add the veg.
- Put the sea bass fillets on top, drizzle over the sauce then close up the foil to form a parcel. Bake for 15 mins, until the sea bass is cooked through and flaking.
Sort the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
- Thinly slice the spring onions and stir through the rice.
Add your finishing touches
- Serve the sea bass and veg with the rice, drizzle over any juices from the foil parcel and sprinkle the remaining coriander on top.