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Thai-Style Sea Bass Parcels
6 months ago, 4 min read
Coconut, Lime & Chilli Sea Bass Parcels
Fragrant, fresh and packed with flavour, these sea bass parcels combine Chefs’ Selections Premium Collection Sea Bass Fillets with baby corn, Tenderstem broccoli, chilli, ginger and garlic. Coconut milk, soy and fresh lime create an aromatic cooking liquor that keeps the fish beautifully tender while delivering bold Asian-inspired flavour.
Globally Inspired: Coconut, lime, chilli, ginger and soy bring vibrant Asian-inspired flavours to premium sea bass, creating a simple but impactful dish that taps into demand for globally influenced menu choices.
Ingredients
120g
Baby corn, halved lengthways
Baby corn, halved lengthways
200g
Tenderstem broccoli
Tenderstem broccoli
1 large
Red chilli, thinly sliced
Red chilli, thinly sliced
100g
Fresh root ginger, peeled and thinly sliced
Fresh root ginger, peeled and thinly sliced
4
Garlic cloves, peeled and thinly sliced
Garlic cloves, peeled and thinly sliced
4 tbsp
Light soy sauce
Light soy sauce
400ml
Coconut milk (approx. 100ml per parcel)
Coconut milk (approx. 100ml per parcel)
2
Limes, halved
Limes, halved
60g / 4 tbsp
Olive oil or neutral cooking oil
Olive oil or neutral cooking oil
To season
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 sheets
Baking parchment, approx. 50cm square
Baking parchment, approx. 50cm square
As required
Kitchen string for tying parcels
Kitchen string for tying parcels
Method
Preheat the oven to 180°C fan.
Prepare the parchment.
Lay the 4 sheets of baking parchment on a clean work surface.
Lay the 4 sheets of baking parchment on a clean work surface.
Create the parcels.
Fold the sides of each sheet upwards and tie both ends with kitchen string to create a pouch.
Fold the sides of each sheet upwards and tie both ends with kitchen string to create a pouch.
Add the vegetables.
Divide the baby corn and Tenderstem broccoli between the 4 parchment pouches.
Divide the baby corn and Tenderstem broccoli between the 4 parchment pouches.
Add the aromatics.
Add the sliced chilli, ginger and garlic, sharing evenly between all 4 portions.
Add the sliced chilli, ginger and garlic, sharing evenly between all 4 portions.
Add the soy sauce.
Spoon 1 tbsp of light soy sauce into each parcel.
Spoon 1 tbsp of light soy sauce into each parcel.
Add the coconut milk.
Divide the coconut milk between the pouches, adding approximately 100ml to each portion.
Divide the coconut milk between the pouches, adding approximately 100ml to each portion.
Add the lime.
Squeeze half a lime over each parcel.
Squeeze half a lime over each parcel.
Add the sea bass.
Place one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of the vegetables in each pouch.
Place one frozen Chefs’ Selections Premium Collection Sea Bass Fillet, skin-side down, on top of the vegetables in each pouch.
Finish the fish.
Drizzle each fillet with oil and season lightly with freshly ground black pepper. Add only a touch of salt if needed, as the soy sauce is already salty.
Drizzle each fillet with oil and season lightly with freshly ground black pepper. Add only a touch of salt if needed, as the soy sauce is already salty.
Seal the parcels.
Fold the parchment around the fish to close the parcels securely, ensuring the steam and cooking liquor are trapped inside.
Fold the parchment around the fish to close the parcels securely, ensuring the steam and cooking liquor are trapped inside.
Transfer to a baking tray.
Arrange all four parcels on a baking tray.
Arrange all four parcels on a baking tray.
Bake at 180°C for about 12 minutes, or until the core temperature of the fish reaches 75°C.
The fish should be just cooked through, with flesh that flakes easily.
The fish should be just cooked through, with flesh that flakes easily.
Serve in the parchment with steamed jasmine rice or noodles. The coconut-lime cooking liquor creates a ready-made sauce, keeping the dish labour-light while delivering plenty of flavour.
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