Exotically Spicy Sea Bream Fillet in Sriracha Sauce with Basmati Rice

5 from 8 votes
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


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


  • 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.


  • Sriracha sauce, see: Sriracha Sauce Thailand Cucumber pieces ala Hong Kong, see: Spicy cucumber pieces à la Hong Kong 1
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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