Contents
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Ingredients
For the rice:
- 2 tbsp Lime juice fresh
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Sunflower oil
- 80 g Basmati or fragrant rice, Thailand
- 140 g Coconut water
For the sauce:
- 4 tbsp Sriracha sauce, fresh or frozen
To garnish:
- 2 medium sized Tomatoes
- 2 small Onions, red
- 4 tbsp Cucumber pieces ala Hong Kong
- Flowers and leaves
Instructions
- Let the sea bream fillets thaw and dry them well. Squeeze the garlic cloves and mix with the lime juice. Rub the fillets with it.
- Wash the rice until the rinse water runs clear, strain and simmer with the water in a saucepan with a lid for 12 minutes. Then let it mature for 30 minutes without opening the lid. Then loosen the rice with a spoon or fork.
- Spread the sauce thinly on both sides of the fillets. Heat the sunflower oil in a sufficiently large pan (with a lid). Add the fillets, cover with the rest and fry on one side with the lid over reduced heat for 8 minutes. Place the rice on the preheated serving plates, garnish, serve and enjoy.
Attachment:
- Sriracha sauce, see: Sriracha Sauce Thailand Cucumber pieces ala Hong Kong, see: Spicy cucumber pieces à la Hong Kong 1