Thai-Inspired Roasted Shrimp and Sea Bass
with Coconut Milk Risotto and Roasted Veggies
This fusion dish combines the flavours of Thai cuisine with a classic Italian cooking technique. Coconut milk risotto unites with roasted veggies to create a beautiful base for tender sea bass and juicy shrimp.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sea Bass/Bar)
(Contains Milk, Sesame, Sulphites)
Red Curry Base
Sweet Bell Pepper
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add coconut milk and enough water to make 4 1/4 cups (5 1/2 cups) combined liquid to a medium pot. Partially cover and bring to a gentle simmer over medium-high heat, then reduce to low, still partially covered. (TIP: Keep your eye on coconut milk; it can boil over quickly!) Meanwhile, thinly slice cilantro stems. Roughly chop cilantro leaves. Keep stems and leaves separate.Peel, then cut half the onion into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add chopped onions. Cook, stirring occasionally, until softened slightly, 1-2 min.Add rice and garlic puree. Cook, stirring often, until fragrant, 1 min.Add cilantro stems, half the crispy shallots, 1/2 tsp (1 tsp) salt and half the hot coconut milk mixture. Cook, stirring occasionally, until coconut milk is almost all absorbed, 6-8 min.
Meanwhile, core, then cut pepper into 1/4-inch slices.Cut remaining onion into 1/4-inch slices.Juice half the lime. Cut remaining lime into wedges.Roughly chop spinach.Pat sea bass dry with paper towels. Season with half the Thai Seasoning, salt and pepper.
Arrange peppers and sliced onions on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with remaining Thai Seasoning, salt and pepper, then toss to coat.Arrange sea bass on the other side of the baking sheet, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over sea bass, then brush curry paste over top, avoiding the skin side.Roast in the top of the oven, stirring veggies halfway through, until veggies are tender-crisp and sea bass is cooked through, 10-12 min.**
Using a strainer, drain and rinse, then shrimp pat dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Add remaining coconut milk mixture to the pan with risotto. Cook, stirring occasionally, until texture is creamy and rice is tender, 10-14 min. (TIP: The consistency should be similar to oatmeal!) Remove from heat.Add spinach and 1 tsp (2 tsp) lime juice, then stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
Divide coconut milk risotto and roasted veggies between plates. Top with roasted sea bass. Sprinkle remaining crispy shallots and cilantro leaves over top.Squeeze a lime wedge over sea bass, if desired.
If you've opted to add shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Top final plates with shrimp.