UK Independent

Prep: 5 minutes

Cook: 15 minutes 

Serves 2


1 garlic clove

2 cm ginger

6 shallots, 2 chopped into quarters and 4 sliced into rings

3 tsp oil

2 sea bass fillets

200 g rainbow chard, sliced

1 red chilli, sliced (more or less, to suit your taste)

1 tbsp soy sauce

1 lime 

1 250 g pack ready steamed brown rice


Put the ginger, garlic, 2 chopped shallots and 1 tsp oil into a small blender/herb chopper and whiz to a paste. 

Score the fish skins and rub the shallot paste into both sides of the fish. Marinate in the fridge for 30 mins or longer. 

Heat the oil in a large non-stick frying pan with a lid. 

When the oil is sizzling, scrape most of the marinade from the skin side then lay the fish in, skin side down, cook for 1-2 minutes until the skin is crisp but the fish isn’t cooked through. 

Gently lift out the fish and set aside on a warm plate. 

Toss the chard, remaining shallots and chilli in the pan, reduce the heat to medium then tip in the soy sauce and the juice of half the lime. 

Toss until the veg is well coated. 

Lay the fish back on top and put the lid on to steam for 3-4 minutes until the greens are wilted and a little toasty, and the fish is cooked through. 

Lift the fish onto warm plates and tip the rice into the frying pan with the greens. 

Toss together for 2 minutes and taste to check seasoning. 

Dish up the rice and add an extra squeeze of lime to serve.

Recipe from