Sambal Sea Bass with Baked Coconut Rice

Simplicity at its finest, this dish is a revelation. Sambal is an Indonesian chilli paste made with hot chillies, garlic, ginger, lime juice and lemongrass. It's fiery and full of flavour and the perfect accompaniment to slightly sweet coconut rice.

If you've ever had problems with cooking rice perfectly in the past, you really must try baking it. The liquid is gently absorbed and the result are tender grains of rice infused with the flavourings you add in there. In this instance, I used coconut water, cardamom pods, red onions and some garlic. Honestly, ever mouthful of this is pure joy! 

Sambal Sea Bass with Baked Coconut Rice

Serves 2

oil

2 small red onions

4 garlic cloves, finely chopped

3 cardamom pods, crushed

170g long grain rice

1 chicken or vegetable stock pot

350ml coconut water

3cm fresh ginger, chopped

1 lemongrass stalk, finely chopped

2 tsp soy sauce

1 lime, juice only

3 red chillies, chopped (seeds removed if you like)

2 sea bass fillets

sea salt and freshly ground black pepper

Preheat the oven to 190C/170C fan/gas mark 5.

Heat a little oil in a flame-proof casserole dish over a medium heat. Peel and finely chop half of one of the red onions and add to the pan with 2 garlic cloves, the cardamom and a good pinch of salt. Fry for 3-4 minutes until soft.

Add the rice to the pan, give it a good stir then pour in 300ml of the coconut water and add the stock cube. Stir over a high heat until the stock cube is dissolved and it is up to the boil. Put a lid on the pan and place in the preheated oven to bake for 15 minutes.

Meanwhile, peel and roughly chop the rest of the onion and add to a food processor with the garlic, ginger, lemongrass, soy sauce and lime juice together with the remaining 50ml coconut water. Blitz until you have a fine paste.

Preheat your grill to high. Season the sea bass liberally with salt on both sides. Line a baking sheet with tinfoil and place the fish skin side down. Divide the sambal chilli paste between the two fillets and spread all over. Cook under the hot grill for around 5 minutes until the sambal is starting to colour and the fish is cooked through.

Give the rice a good stir to fluff it up then divide between two plates. Top with the grilled sambal sea bass and serve.