Coconut, lime and chilli sea bass

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Preparation

2 tbsp coconut oil
1 tbsp curry paste, green
2 cm ginger
2 cloves of garlic
4 kaffir lime leaves
1 tbsp cane sugar
400 ml coconut milk
½ bunch of Thai basil
1 tbsp lime juice
3 tbsp desiccated coconut
Peel and grate the ginger. Peel and crush the cloves of garlic. Heat the oil and briefly sweat the curry paste, ginger and garlic.
Add the kaffir lime leaves, cane sugar and coconut milk, bring to the boil and simmer for 10 minutes. Next, add the basil and lime juice and leave to simmer for another 2 minutes. Remove the kaffir lime leaves, purée the sauce and strain through a sieve. Add the desiccated coconut.
200 g basmati rice
200 ml water
1 lemongrass stalk
Bruise the lemongrass stalk and put it in the porcelain dish (⅓ GN) along with the rice and water. Put the porcelain dish on the wire shelf in the cold cooking space. Cook.
Готування на парі 100°C протягом 20 хв
4 sea bass fillets, each about 150 g
200 g Thai asparagus
Salt
Pepper
Oil
Grease the porcelain dish with oil.
Place the fish in the porcelain dish (½ GN) and season with salt and pepper. Lay the asparagus on top. Pour over the sauce. Put the porcelain dish on the wire shelf next to the rice. Continue cooking.
Засунути страву для готування
Готування на парі 100°C протягом 10 хв
Serve the fish with the rice and sauce.
  • Porcelain dish ½ GN, depth 65 mm
  • Porcelain dish ⅓ GN, depth 65 mm
  • Wire shelf
Кількість Інгредієнт
Salt
200 g Thai asparagus
1 tbsp curry paste
1 tbsp lime juice
Pepper
400 ml coconut milk
4 sea bass fillets
3 tbsp desiccated coconut
200 ml water
Oil
1 tbsp cane sugar
2 cloves of garlic
½ bunch of Thai basil
2 cm ginger
200 g basmati rice
1 lemongrass stalk
2 tbsp coconut oil
4 kaffir lime leaves

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