Something sea bass

Name: Something sea bass with Burst Tomatoes and Bright Cilantro Rice
Total time: 20 min
Yield: 2
Ingredients: 280 g Loup de mer; ¾ tasse(s) Riz basmati; 1 pièce(s) Lait de coco; 113 g Petites tomates; 3 pièce(s) Bok choy de Shanghai; 1 pièce(s) Lime; 7 g Coriandre; 4 g Mélange d'épices cumin-curcuma; 2 cs Purée de gingembre et d’ail; 28 g Échalotes frites; 1 pièce(s) Miel; cs Beurre non salé*; cc Sel*; cc Poivre*

with Burst Tomatoes and Bright Cilantro Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

You've heard of self saucing desserts, not get ready for a self saucing fish dinner! Infusing sweet coconut milk with golden turmeric, tangy lime juice as well as ginger and garlic not only adds flavour to the fish it coats, but also the sauce that eventually gets spooned over freshly steamed rice.

Allergènes:

Sea bass

•Hvede

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson7 minutes

DifficultéFacile

Ingrédients

quantité par portion

280 g

Loup de mer

¾ tasse(s)

Riz basmati

1 pièce(s)

Lait de coco

113 g

Petites tomates

3 pièce(s)

Bok choy de Shanghai

1 pièce(s)

Lime

7 g

Coriandre

4 g

Mélange d'épices cumin-curcuma

2 cs

Purée de gingembre et d’ail

28 g

Échalotes frites

1 pièce(s)

Miel

Pas inclus dans votre livraison

Beurre non salé*

Sel*

Poivre*

Informations nutritionnelles

Énergie (kcal)680 kcal

Graisses28 g

dont saturés21 g

Glucides86 g

dont sucres13 g

Fibres7 g

Protéines38 g

Cholestérol55 mg

Sel250 mg

Potassium1300 mg

Calcium250 mg

Fer6.5 mg

Ustensiles

•Fouet

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Zesteur

Instructions

Add coconut to a large bowl. Whisk until smooth.
Addhalf the ginger-garlic pure, 1/4 cup (1/2 cup) coconut milk, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lime. Cut remaining into wedges.
Roughly chop cilantro.
Using a fork, poke tomatoes.
Split bok choy in half from root ends.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Add cumin-turmeric spice blend, honey, lime juice and remaining ginger-garlic puree to remaining coconut milk. Season with salt and pepper. Whisk to combine.

Line a baking sheet with parchment paper/ OR ARE WE USING A BAKING DISH??
Pat seabass dry with paper towels. Season with salt and pepper.
Add seabass, tomatoes, and bok choy to coconut milk mixture. Toss to coat.

Transfer fish to prepared baking sheet first, skin side down. Nestle veggies around fish, then drizzle liquid overtop.
Roast in the middle of the oven until tomatoes burst and fish is cooked through, 7-12 min.

Fluff rice with a fork. Add lime zest and half the crispy shallots. Season with salt and pepper. Stir to mix.
Divide rice betwen plates.
Top with seabass and veggies.
Spoon / pour any sauce/ liquid from the pan/ dish overtop.
Sprinkle cilantro and remaining shallots overtop. Squeeze a lime wedge overtop, if desired