Crispy Asian Sea Bream
with Coconut and Prawn Rice
- Fish
- Wheat
- Cereals containing gluten
- Soya
Ingredients
120 grams
Tiger Prawns
15 milliliter(s)
Mirin
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
1 unit(s)
Echalion Shallot
150 grams
Basmati Rice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
grams
Desiccated Coconut
1 unit(s)
Lime
50 grams
Coconut Powder
1 unit(s)
Ginger
150 grams
Mangetout
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Halve, peel and thinly slice the shallot into half moon shapes. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Separate the coriander leaves from the stalks. Chop the coriander stalks as finely as you can. Roughly chop the leaves and keep to one side. Zest the lime, then cut into wedges. Deseed and thinly slice the chilli. Cut the prawns into small 1cm chunks.
Heat a splash of oil in a saucepan over medium heat. Add the garlic and half the ginger. Fry for 30 seconds. Add the basmati rice, water (specified in the ingredients table) and a pinch of salt. Bring to the boil, pop a lid on, reduce the heat to medium and cook for 10 mins. After 10 mins, remove the pot from the heat, stir in the prawns and leave for another 10 mins. The rice and prawns will finish cooking in the steam.
Mix the soy sauce with the mirin in a small bowl with a pinch of sugar. Add the leftover ginger, half the lime zest, the coriander stalks and as much chilli as you dare!
Do any washing up before you start cooking the bream. Heat a splash of oil in a large frying pan over medium-high heat. Carefully lay the bream fillets in the pan, skin-side down. Cook until the skin is crispy, 3-4 mins then carefully turn and cook on the flesh side until the centre is opaque, 2-3 mins. Transfer to a plate, cover loosely with foil to keep warm.
Keep the pan on the heat and add the mange tout to the pan. Stir fry the mange tout until tender, 3-4 mins then add the sauce. Bubble for a minute then remove from the heat. Remove the lid from your rice, fluff it up with a fork and mix through the coconut powder, leftover lime zest and the juice from a couple of lime wedges. Check the seasoning and add salt to taste.
Spoon the rice onto your plates. Place the mange tout alongside. Sit the bream on top of the mange tout and drizzle on the sauce. Finish with a sprinkle of coriander leaves and a lime wedge. Enjoy!
