Ingredients

• 1 tbsp olive oil
• 1 sea bass fillet
• 100g/4oz Thai fragrant rice
• cooked according to packet instructions
• kept warm
• 3 shallots
• sliced and fried
• ½ chilli
• chopped
• handful fresh coriander
• chopped
• 1 tbsp water
• 150g/5oz spinach
• washed and chopped
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chilli
• chopped
• juice of 1 lime

Directions

• Heat one tbsp of olive oil in a frying pan. Add the sea bass and pan-fry
• skin-side down
• for 2-3 minutes. Turn the fillet over and cook for another minute
• then set aside.
• Mix the warm rice with the shallots
• chilli and coriander.
• Cook the spinach in a hot pan with a tbsp of water until completely wilted and tender. Drain and season to taste with salt and freshly ground black pepper.
• To make the dressing
• mix together the soy sauce
• sesame oil
• chopped chilli and lime juice.
• Serve the rice in the centre of a plate
• top with the spinach and the sea bass fillet. Then pour over the dressing.