Sea Bass - Thai Recipes


  • 300g medium egg noodles
  • 4 tbsp Thai green curry paste
  • 600ml reduced fat coconut milk
  • 2 x reduced salt vegetable stock cube
  • 4 carrots, peeled and finely shredded
  • 2 small peppers, seeded and finely shredded
  • 160g baby corn, halved
  • ½ small bunch coriander, stalks roughly chopped and leaves left whole
  • 1 tsp vegetable oil
  • 4 x sea bass fillets, cut in half
  • 2 limes, halved
  • 2 spring onions, cut into 5cm lengths and shredded


Calories columnFat columnSaturates columnSugars columnSalt column
745 per serving
37% %GDA
32g per serving
45% %GDA
13g per serving
65% %GDA
13g per serving
14% %GDA
1.90g per serving
32% %GDA


  1. Bring a large pan of water to the boil, add the egg noodles and cook according to packet instructions. Drain and return to the saucepan to keep warm.

  2. While the noodles cook, heat a sauté pan until medium hot. Add the green curry paste and fry for 1 minute until just golden, then add the coconut milk. Refill one of the cans with water and then half again and add to the pan along with the vegetable stock cubes then bring to the boil.

  3. Add the carrots, peppers, baby corn and coriander stalks and simmer for 3 minutes until just tender.

  4. While the veg simmers, heat a frying pan until hot. Add the oil to the pan and then the sea bass fillets, skin side down and fry for 2 minutes, then flip over and cook for another minute.

  5. Squeeze the limes into the broth and stir well.

  6. Divide the noodles between serving bowls, then spoon the vegetables and broth over the top. Lay the sea bass on top, then finish with a pile of spring onions and coriander on top and serve straightaway.