Exotically Spicy Sea Bream Fillet in Sriracha Sauce with Basmati Rice
Prep Time20 minutesmins
Cook Time20 minutesmins
Rest Time30 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 2people
Ingredients
For the rice:
2tbspLime juice fresh
2medium sizedCloves of garlic, fresh
2tbspSunflower oil
80gBasmati or fragrant rice, Thailand
140gCoconut water
For the sauce:
4tbspSriracha sauce, fresh or frozen
To garnish:
2medium sizedTomatoes
2smallOnions, red
4tbspCucumber 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