So. I whizzed up coriander, ginger, garlic, chillies, sesame oil, soy sauce, lime juice and zest and coconut milk to make a sauce. I cooked the rice until just undercooked, drained it, then decanted it over a baking tray, pouring over the sauce and tossing to spread it evenly. I laid the bass fillets on top, then threw over some mangetout peas, covered the tray in foil and baked for 15 minutes. To serve, I scattered chopped spring onions, sliced chilli, and coriander leaves, plated it up and added a wedge of lime.
It was very delicious indeed. I must admit that steamed fish and steamed rice sometimes sounds a bit virtuous to me - light, tasty, but not a dish I would crave on a cold October evening when it has started to get dark earlier and you need the heating on. This was really different - the sauce infused the rice with so much flavour that to be honest the rice without the fish would still be a nice dinner. With the delicate fish and the hit of lime, chilli, coriander, plus the soothing coconut, it is a perfect dinner. He who eats my concoctions pronounced it 'yum' and 'lush' - OK so he's not trying to sound like Michael Winner (and thank goodness he doesn't LOOK like Michael Winner) - but you get the point. A grade A dinner, which honestly knocks any steamed fish and rice I've had before out of the league.