Crispy sea bream

This is perfect when you want a light dinner, maybe on a day when you had a heavier lunch. I used 75g of rice per portion but you can easily make this recipe a bit lower carb by reducing the rice and adding more bok choy or even other vegetables of your choice.

Ingredients for 2 portions:
– 2 Bok Choy
– 150g of Jasmin rice
– 1 red chilli
– 1 bunch of coriander
– Sesame oil
– soy sauce
– 2 spring onions
– 2 fillets of sea bream


  1. Start by setting off the rice – use the instructions on the packet (different types of rice require slightly more/less water). Start cooking the bok choy and fish when the rice is almost done.
  2. Take your bok choy and cut off the end on the white side so the leaves fall apart; wash and set aside.
  3. Roughly chop the coriander.
  4. Finely chop the chilli and spring onion.
  5. Heat 1 teaspoon of sesame oil in a large non-stick pan. Once hot add the bok choy and turn to a medium heat, cook for 3-4 minutes.
  6. Add a dash of water and one tablespoon of soy sauce to the pan and cover with a lid or foil.
  7. Simmer for 3 minutes and then take the bok choy out of the pan and wrap in foil to keep warm.
  8. Add one tablespoon of sesame oil to the pan and re-heat. Once hot add the chilli, spring onion, 1 tablespoon of soy sauce and the sea bream fillets.
  9. Cook for 3 minutes on each side and serve with rice, bok choy and coriander.


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