One Pot Sea Bass and Thai Rice

Let me tell you something about one-pot meals. They’re the ultimate weeknight dinner hack everything cooks in one dish, minimal cleanup, and maximum flavor. This One Pot Sea Bass and Thai Rice is exactly that.

We’re talking fragrant Thai rice infused with a zesty, aromatic paste made from coriander, ginger, garlic, red chili, sesame oil, tamari, lime, and coconut milk. Topped with flaky sea bass fillets and tender green beans. All baked together in one tray.

The paste is the star. It’s bright, zesty, savory, and a little spicy. The rice absorbs all that flavor as it bakes. The sea bass stays moist and flaky. The green beans add color and crunch. And the fresh coriander, chili, and spring onions on top? That’s the finishing touch.

Fifty-five minutes. One baking tray. And you’ve got a meal that looks like it came from a fancy restaurant but is so easy to make at home.

Let’s make some one-pot Thai rice.

Try my Sesame Noodles With Pan Fried Sea Bass recipe.

Why You’ll Love the Recipe

• One baking tray. Minimal cleanup.
• Fragrant Thai paste. Coriander, ginger, garlic, chili, lime, coconut milk.
• Flaky sea bass. Moist, tender, and flavorful.
• Rice absorbs all the flavor. Cooks right in the tray.
• Green beans add color and crunch.
• Gluten free option. Use tamari.
• Dairy free. Coconut milk instead of cream.
• Impressive for guests. Looks and tastes like a restaurant dish.
• Better than takeout. And you know exactly what’s in it.

Try my Halibut en Papillote recipe.

What You’ll Need to Make

You’ll need a food processor or high-speed blender, a baking tray, tinfoil, a pot for rice, a cutting board and knife, a citrus juicer, and a serving dish.

Ingredients (Serves 4):

For the paste:

• 1 oz. (30g) coriander, leaves picked, stalks reserved
• 1 thumb-sized piece ginger, peeled
• 2 cloves garlic, peeled
• 1 red chili, deseeded
• 1 tbsp. sesame oil
• 3 tbsp. tamari soy sauce (gluten free)
• 1 lime, juice and zest
• 7 oz. (200ml) coconut milk

For the rice:

• 7 oz. (200g) basmati rice
• 4 sea bass fillets (about 3.5 oz / 100g each), skin scored
• 2 cups (200g) green beans
• 4 spring onions, finely sliced
• 1 red chili, deseeded, sliced
• 1 lime, to serve

Try my Parchment Garlic Butter Haddock recipe.

What You’ll Need to Do

Alright, let’s make a one-pot Thai rice and sea bass that’s packed with flavor and so easy.

First, preheat your oven to 400°F (200°C).

Make the paste. Place the coriander stalks (reserve the leaves for later), ginger, garlic, red chili, sesame oil, tamari, lime zest and juice, and coconut milk into a food processor or blender. Blitz until smooth.

Cook the rice. Cook the basmati rice in salted water until just cooked. Drain well.

Transfer the rice to a baking tray. Spread it evenly. Pour the paste over the rice and mix well to combine.

Top the rice with the sea bass fillets (skin side up) and the green beans.

Cover with tinfoil and bake for 20 minutes, until the fish is cooked through and the beans are tender.

Remove from the oven. Sprinkle with the spring onions, sliced chili, and reserved coriander leaves.

Serve immediately with lime wedges on the side.

Eat with a fork. Get some rice, some fish, and some beans in every bite.

Try my Spiced Mediterranean Fish Soup recipe.

Easy Ingredient Swaps

• No sea bass? Use cod, halibut, or any firm white fish.
• No basmati rice? Use jasmine rice or long-grain white rice.
• No green beans? Use asparagus, broccoli, or snap peas.
• No coriander? Use fresh parsley or basil.
• No tamari? Use coconut aminos (gluten free) or regular soy sauce (not GF).
• No coconut milk? Use heavy cream (not dairy free) or oat cream.
• No fresh chili? Use red pepper flakes or sriracha.
• Gluten free: Use tamari (already listed).

Try my Pan-Fried COD in Basil Lemon Butter Sauce recipe.

Some Twist and Tweak Ideas

• Spicy version: Keep the chili seeds or add an extra chili.
• Salmon version: Use salmon instead of sea bass.
• Chicken version: Use chicken thighs instead of fish (cook longer).
• Vegetable version: Use tofu or chickpeas instead of fish.
• Lemon version: Add extra lemon zest.
• Herby version: Add fresh basil or mint.
• Coconut version: Use extra coconut milk for a saucier dish.

Try my Vegetable Pad Thai Noodles recipe.

Some Helpful Tips

• Cook the rice until just cooked. It will continue cooking in the oven. Overcooked rice will become mushy.
• Score the fish skin. This helps it cook evenly and prevents curling.
• Cover with tinfoil. Traps steam and ensures the fish cooks through without drying out.
• Don’t overbake. 20 minutes is enough. Overcooked fish is dry and tough.
• Reserve the coriander leaves. Add them at the end for freshness and color.
• Taste the paste before adding. Adjust salt, spice, or lime to your preference.

Try my Moroccan Inspired Cod and Bulgur Salad recipe.

Some Budget-Friendly Tips

• Sea bass is the splurge. Watch for sales. Use cod or a white fish when cheaper.
• Basmati rice is affordable. Buy a bag. It lasts for months.
• Fresh coriander is cheap. Buy a bunch. Use the stalks in the paste, the leaves for garnish.
• Coconut milk is affordable. Canned coconut milk costs a few dollars.
• Green beans on sale. Buy fresh or frozen.
• Make a double batch. Twice the rice and fish. Same amount of work.

Try my Spiced COD Stew recipe.

Some Serving Ideas

• As a main course. One plate is a full meal. Perfect for dinner.
• For a dinner party. This dish looks gorgeous and tastes incredible.
• With extra lime. Fresh lime wedges on the side.
• With a side salad. A simple cucumber salad with rice vinegar.
• For meal prep. Portion into containers. Reheat for lunch all week.
• For a crowd. Double the recipe. Use a larger tray.

Try my Harissa Cod with Creamy White Beans recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days. The fish may soften slightly, but the flavors remain excellent.

Freezer: Not recommended. The texture of the fish and rice will change significantly.

Reheating:

• Oven (best): 350°F for 10-12 minutes, covered with foil.
• Microwave: 2-3 minutes per portion.

Do not reheat more than once. Take out only what you’ll eat.

Try my Herbed COD and Lentil Stew recipe.

Final Thoughts

Look, I love a fancy seafood dinner. But I don’t love the mountain of dishes that usually comes with it. This One Pot Sea Bass and Thai Rice is my solution.

Fragrant Thai rice, flaky sea bass, tender green beans, all baked together in one tray with a zesty, aromatic paste.

Fifty-five minutes. 32g of protein. Gluten free. Dairy free. Impressive enough for guests.

Make it for a weeknight dinner. Make it for a dinner party. Make it when you want something special but easy.

However you serve it, you’re getting a one-pot meal that’s anything but boring.

Now go make some Thai rice.

~ Danny Davis

P.S. If you try the spicy version with extra chili, let me know. That’s my go-to upgrade. The heat with the coconut and lime? Perfect balance.