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 ninja sea bream with fried veg & rice
Colourful, fragrant and quick on its feet – you’ve got to try this fab dish! Sea bream fillets are coated in a tasty ginger and lemongrass marinade then grilled. Serve with flash-fried baby corn, red onion, pak choi, sweet romano peppers and rice, and you’ve got the kind of meal that’ll stealthily steal your heart.
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 unwaxed lime
- 1 pepper
- 1 pak choi
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 80g baby corn
- 2 x 90g S sea bream fillets (Fish) (sea bream fillets)
- 140g basmati rice
- 1 onion
Nutritional Information
Calories: 411
Protein: 26g
Carbs: 73g
Fat: 3.6g
Ingredients
- 2 pepper
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 280g basmati rice
- 160g baby corn
- 2 onion
- 2 pak choi
- 4 x 90g S sea bream fillets (Fish) (sea bream fillets)
Nutritional Information
Calories: 408
Protein: 26g
Carbs: 72g
Fat: 3.5g
Ginger ninja sea bream with fried veg & rice
Colourful, fragrant and quick on its feet – you’ve got to try this fab dish! Sea bream fillets are coated in a tasty ginger and lemongrass marinade then grilled. Serve with flash-fried baby corn, red onion, pak choi, sweet romano peppers and rice, and you’ve got the kind of meal that’ll stealthily steal your heart.
Cook time:
20 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Soya, Fish
Cooking Instructions
Before you start
- 1x mixing bowl
- 1x medium saucepan
- 1x non-stick frying pan
Mix your marinade
- Preheat your grill to high.
- In a mixing bowl, combine the tamari, lemongrass and ginger & garlic paste. Grate in the lime zest and stir well.
- Add the sea bream, stir to coat and set aside.
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Create a stir!
- Meanwhile, halve the baby corn lengthways. Peel the onions and cut each into 8 wedges. Trim the pak choi and cut into bite-size pieces, then deseed and thickly slice the peppers.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the baby corn, onions, pak choi and peppers for 5-7 mins.
Sear your sea bream
- At the same time, lift the sea bream fillets out of the bowl, catching any excess marinade in the bowl, and put the fish skin-sides up on a baking tray lined with foil. Spritz with cooking spray and grill for 6-8 mins, until crispy skinned, cooked through and flaking.
Finish & serve
- Tip the remaining marinade over the veg and fry for 2 mins, then stir in the rice and squeeze in the lime juice (to taste).
- Serve the sea bream on a bed of the veg and rice, drizzled with any juices from the pan.