Grilled Sea Bass with Coconut Rice
2 people
15 minutes
30 minutes
Ingredients
- 2 tsp Caster Sugar
- 100 mls Coconut Milk
- 2 tbsp Fish Sauce
- 2 tbsp Rice Vinegar
- 1 - Sea Bass Fillets Scaled and Cleaned
- 200 g SuperValu Basmati Rice
- 2.5 cm SuperValu Fresh Ginger Peeled and Grated
- 10 - SuperValu Fresh Mint Sliced
- 100 g SuperValu Salt
- 1 - SuperValu Shallots Finely Chopped
- 2 tbsp SuperValu Soy Sauce
- 2 tbsp SuperValu Sunflower Oil
- 500 mls Water
Method
-
Rub the fish with the coarse salt and leave for 30 minutes.
-
Preheat the barbecue or a griddle pan to medium-high.
-
Pour the rice, water and coconut milk into a saucepan
and bring to the boil. Reduce the heat to a simmer, cover with a lid and season lightly. Cook for 8 to 10
minutes, until the rice has softened. Remove the pan from the heat and drain any excess liquid. -
Whisk together the shallot, ginger, fish sauce, vinegar,
soy sauce and caster sugar in a bowl. Add the mint and stir until thoroughly combined. -
Wipe the salt o ff the fish, then brush with some of the
sunflower oil. Oil the ridges of thepan or barbecue and cook the fish for 10 to 12 minutes, turning once. -
When the fish is cooked through, serve immediately
with the coconut rice and drizzle with the sauce.
