Ginger Garlic Seabass with Soy Lime Dressing

Asian food tends to be quite speedy to create and is also healthy and butterless - I am conscious of my love of butter. So this is a store cupboard quick supper that tastes sooo good with a variety of textures and colour.

Serves 4

INGREDIENTS
1 cup basmati rice
1 finger of root ginger
5 cloves garlic
100ml olive or rapeseed oil
4 whole sea bass
Broccoli
Green beans
4 tbsp tamari soy sauce
Juice of 1 lime
1 tsp sugar
1 tbsp fish sauce
Chilli, ginger and garlic paste or fresh chillli
Coriander leaves

1. Preheat the oven to 190C/375F
2. Measure 1 cup of rice into a saucepan with 2 1/2 cups of cold water. Place over the heat and simmer until cooked through and most of the water has been aborbed. Set aside with a tea towel on top of the rice and a lid on top of that.
3. Blend the ginger, garlic and oil. I used a spice blender. The small bowl within a magimix would do it or possibly a stick blender with the ingredients in a jug.
4. Cut slits in the bass so that the flavour of the paste will penetrate.
5. Heat a frying pan to high heat and add the paste. Fry for a minute before adding the bass. Fry for a couple of minutes before flipping over to fry the other side.
6. Chop the spring onions and scatter them on top of the fish.
7. Put the pan in the oven and set the timer for 15 minutes.
8. Take the broccoli head, green beans or whichever veg you choose to use and put it in a wok with some oil over a high heat.
9. Pour in 4 tbsp of tamari gluten free soy sauce, juice of 1 lime, 1 tsp sugar. Toss the vegetables to heat through and place a lid on top. Turn the heat off and leave them to cook through.
10. Take a large serving dish and spoon the rice into it. Top with the fish, drizzle fish sauce on top, then top with vegetables, chilli and fresh coriander.
Serve straight away