Asian sea bass with coconut rice
Once a year and a half my husband and I take our backpack backpacks, a pair of T-shirts, flip flops and get lost for a month. So it was a couple of years ago when we went to Thailand. We saw a lot, ate phenomenal food and came home full of inspiration and new spices. When I prepare this dish at home and when I put the first bite in my mouth it is as if I am again in the hot, sticky and steamy streets of Bangkok. The recipe is a mix of your own inspiration and Jamie Oliver :)
Preparation steps
- Clean the fish well, remove their entrails and cut them a few times on each side almost to the bone. Put them in a large pan (or casserole) and pour them halfway with boiling water. Cover (or cover with aluminum foil) and cook for about 10 minutes
- Put a cup of unsweetened coconut flour in a large jar and pour two cups of boiling water over it. Mix well with a hand mixer and strain through cheesecloth (one cup of coconut milk should be obtained from this amount)
- Pour one cup of coconut milk, one cup of washed white rice and one cup of boiling water into the pot. Cover and cook for 10 minutes, stirring occasionally
- Peel a squash, grate it and add the coriander stalks, chili, onion, soy sauce, fish sauce, olive oil and the juice of two lemons. Mix everything well.
- puck choi wash and put it in boiled water and blanch for a few minutes, drain and pour the juice of one lemon and four tablespoons of soy sauce
- When the fish is cooked, drain some of the liquid and pour over the fish with a mixture of ginger, garlic ect. and sprinkle with coriander leaves Rice, when done sprinkle with a little ground cili
- good apetite :)
