Sea bass, sea bass, sea bass, dorada — for the dish choose fillets of any not very fatty, tender sea fish. This is a recipe from the book “Cooking with Jamie (a Guide to Becoming a Chef)” (review ahead!). A light and very aromatic dish. Spicy spicy mixture will soak steamed rice and fillets, you will get a fairly dietary, very tasty dinner. Serve with riesling.
for pasta:
- 2 bunches of cilantro
- 6 cm ginger root
- 3 cloves garlic
- 2 fresh red chiles (or 1 dry)
- 2 tsp. sesame oil
- 6 tbsp. soy sauce (+- 2 tbsp. depending on salt)
- 2 limes
- 400 ml of coconut milk
for the main course:
- 400 g basmati rice or jasmine
- salt and pepper
- 4 fish fillets (it turns out about 600-700 g)
- a handful of green green beans (you can take frozen, replace with peas)
- bunch of green onions (if you find it — better schnitz)
- 1 fresh chili
- 1 lime
In a blender, prepare a paste — stalks and half cilantro leaves, peeled ginger, garlic, chili (after removing the seeds), sesame oil, soy sauce, zest, lime juice and coconut milk. We try the aromatic mixture to taste, if any ingredient seems to be missing, add more.
Boil rice in salted water until half cooked, drain the water. Pour rice into a sheet with sides in an even layer, pour Thai paste on top, mix and spread everything evenly. On top of the rice we put fillets, green beans, tightly cover the sheet with foil and cook for 15 minutes in an oven preheated to 200C.
Remove the foil, sprinkle the dish with finely chopped green onions, the remaining cilantro leaves (do not like - you can skip) and finely chopped chili (without seeds). Spread on a plate with a slice of lime.
for pasta:
- 2 bunches of cilantro
- 6 cm ginger root
- 3 cloves garlic
- 2 fresh red chiles (or 1 dry)
- 2 tsp. sesame oil
- 6 tbsp. soy sauce (+- 2 tbsp. depending on salt)
- 2 limes
- 400 ml of coconut milk
for the main course:
- 400 g basmati rice or jasmine
- salt and pepper
- 4 fish fillets (it turns out about 600-700 g)
- a handful of green green beans (you can take frozen, replace with peas)
- bunch of green onions (if you find it — better schnitz)
- 1 fresh chili
- 1 lime
In a blender, prepare a paste — stalks and half cilantro leaves, peeled ginger, garlic, chili (after removing the seeds), sesame oil, soy sauce, zest, lime juice and coconut milk. We try the aromatic mixture to taste, if any ingredient seems to be missing, add more.
Boil rice in salted water until half cooked, drain the water. Pour rice into a sheet with sides in an even layer, pour Thai paste on top, mix and spread everything evenly. On top of the rice we put fillets, green beans, tightly cover the sheet with foil and cook for 15 minutes in an oven preheated to 200C.
Remove the foil, sprinkle the dish with finely chopped green onions, the remaining cilantro leaves (do not like - you can skip) and finely chopped chili (without seeds). Spread on a plate with a slice of lime.
