How To Make James Haskell’s Sea Bass With Ginger And Tamari, Boiled Rice And Edamame Beans

Method:

1. Preheat your grill to high.

2. Place the rice in a saucepan and cover it with water. Bring the pan to boil and cook for 10 minutes, or according to the pack instructions. Drain away any excess water, put the rice back into the saucepan and then set it aside. Now bring a small saucepan of water to the boil and carefully add the edamame beans. Boil the beans for five minutes before draining and mixing together them with the rice. Stir in the finely chopped coriander.

3. Place the sea bass on a roasting tray skin-side up. Sprinkle the garlic, ginger and chilli over the fish. Spoon over the tamari and place the tray under the hot grill. Cook for 15 minutes. Baste the fish with the sauce in the roasting tray.

4. Divide the rice between two plates and then top with the fish. Spoon over any excess sauce, scatter the spring onions over the fish, and serve.

Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing. Available online now.