• for the spiced rice:
  • 2 large bunches of fresh coriander
  • 2 thumb-sized pieces of fresh ginger
  • 3 cloves of garlic
  • 2 fresh red chillies
  • 2 tsp sesame oil
  • 6 tblsp soy sauce
  • juice and zest of 2 limes
  • 400 ml tin coconut milk
  • palm sugar or soft brown sugar
  • sea salt and freshly ground black pepper
  • rice:
  • 400 g basmati rice
  • seabass:
  • 2 sea bass fillets (pinboned and skin scored)
  • vegtables/presentation:
  • mangetout and green beans
  • a bunch of spring onions
  • 1–2 fresh red chillies
  • 1 lime quartered


  • In a food processor or liquidizer, blend up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk.
  • Cook the rice in salted, boiling water until it’s slightly undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray.
  • Pour In the Thai paste over the rice and mix it in well, then shake it out flat – place in oven.
  • In a separate dish lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes.
  • Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves.


By Caoilfhionn Hannon for MasterChef Ireland.