Sea Bass, Asparagus and Spring Onions with Jasmine Rice and a Ginger, Lime and Soy Dressing

Name: Sea Bass, Asparagus and Spring Onions With Jasmine Rice and A Ginger, Lime and Soy Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Ingredients: 200g jasmine or white short-grain rice; 100g asparagus; 200g pak choi, quartered; 1 tbsp groundnut oil; 2 sea bass fillets; 4cm ginger, grated; 2 cloves of garlic, grated; 1 red chilli, finely sliced; 1 spring onion, finely sliced; 3 tbsp sesame oil; 1 lime, zest and juice; 1 tbsp fish sauce; 1 tbsp soy sauce; A small handful of fresh coriander, finely chopped

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This light dish pairs the mild, delicate flavour of sea bass with asparagus and pak choi, and finishes it off with a drizzle of a zesty ginger, lime and chilli dressing.

Dairy-Free Tray Bake Quick Dinner Party

Serves 2

Total 25 min

Prep 10 min

Cook 15 min

Easy

Introduction from Rukmini Iyer

A light, south-east Asian inspired dressing is the perfect complement to the simple roasted sea bass and greens in this dish – a perfectly balanced meal along with a pan of fluffy white rice.