Fragrant stuffed sea bass

Fragrant stuffed sea bass

Sea bass is a popular fish, loved for it's delicate flavour. This coconut and chilli rice stuffing recipe is perfect for whole sea bass would be great for a dinner party or for a Christmas meal

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time45 mins

Nutrition per serving

  • Energy835 Kcals
  • Fat34g
  • Saturated Fat11.7g


  • 200g basmati rice
  • 1 tbsp groundnut oil
  • 1 red chilli, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 25g creamed coconut
  • 3 tbsp fresh coriander, chopped
  • Juice of 1 lime
  • 2 whole sea bass, gutted and cleaned
For the sauce
  • 1 tbsp sesame seeds
  • 1 red chilli
  • 4 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp groundnut oil
  • Finely grated zest and juice of 1 lime
  • 2cm piece fresh root ginger, peeled and finely grated


Preheat the oven to 200°C, 400°F /Gas Mark 6.

Cook the rice following pack instructions. When cooked, refresh with cold water and drain.

Heat the oil in a large frying pan, add the chilli and spring onions and cook until softened. Add the cooked rice, soy sauce, creamed coconut, coriander and lime juice. Cook and stir for a minute until well combined.

Place the sea bass on a lightly greased baking sheet. Cut three slits in the flesh of the fish. Spoon the rice into the cavity of the fish. You can tie with string if required. Cover with foil and cook for 15 minutes. Remove the foil and return to the oven and cook for a further 15 minutes or until the flesh is cooked.

Once the fish is cooked remove from the oven and leave to rest for a couple of minutes.

Place the sesame seeds in a small pan and toast. Do not turn your back on the pan as seeds can burn very quickly. Add the remaining ingredients and heat until just boiling. Pour the sauce over the fish.

Serve immediately with a selection of vegetables such as pak choi, green beans, and courgette and carrot ribbons.

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