1tbsp Rapeseed Oil
2 Cloves of Garlic
1/2 Red Chilli
1tsp Lemongrass Paste
1 Inch of Fresh Ginger
Handful of Fresh Coriander
1 Tin of Coconut Milk
Veggies of choice, I went for:
¼ Small Head of Brocolli
2 Large Seabass Fillets
Salt & Pepper
2 Cups of Rice (Wholegrain or Brown if possible)
Chop the herbs, spices and vegetables.
Pour the oil into a hot pan before adding the chilli, garlic, ginger and onions.
Fry until golden.
Add the other vegetables to the pan and stir fry.
Spoon in the ground spices and lemongrass before adding the tin of coconut milk. Mix.
Squeeze in one of the limes and add half of the coriander, then leave to simmer.
Make a little space in the pan and then gently place in the seabass pieces. Simmer for a further 10 - 15 minutes, flipping the seabass throughout.
Meanwhile, boil the rice.
Once the seabass is cooked through, squeeze over the other lime, add some fresh coriander and season with salt and pepper.
Serve with rice and enjoy!