Hey everyone, it’s O’Neill, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, sea bass, sambal udang bercili rice with peas. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Boil the rice in the milk on a medium fire until the rice is completely done. You need of Rapeseed Oil for. Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir If there is one dish that I can eat every day with just plain white rice, it's probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish.
Sea Bass, Sambal Udang Bercili rice with peas is one of the most well liked of current viral meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Sea Bass, Sambal Udang Bercili rice with peas is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
- Get Sea Bass fillets
- Make ready 1 small handful Basmati rice
- Get 1 handful frozen peas
- Take Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
- Prepare Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
- Prepare 1 knob Butter
- Get Olive oil, salt, pepper, ground dried chilli to finish
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. For the sea bass, place the fillet onto a non-stick baking sheet.
Instructions to make Sea Bass, Sambal Udang Bercili rice with peas:
- Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
- Heat Rapeseed oil in a frying pan to shimmering hot. Blot Sea Bass fillets with kitchen paper to ensure they are dry. Check for bones and remove if needed.
- Place Sea Bass fillets into hot oil, turn heat down and cook for 3 minutes. Flip over, turn off heat and leave until rice plated.
- After 5 mins put the peas into the rice and cook for 3 minutes. Then check rice, if almost cooked, turn off heat, cover and allow to steam cook to finish for 2 mins.
- Stir the butter and Sambal Udang Bercili into the rice and peas. The butter will bind the rice. Pack into a small bowl and turn into a plate.
- Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.
Drizzle over the olive oil and season with the cayenne pepper and soy sauce. For the dressing, mix the herbs and oil together in a small bowl. This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled. Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants.
So that’s going to wrap it up for this exceptional food sea bass, sambal udang bercili rice with peas recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to sea bass, sambal udang bercili rice with peas cooking. Go on get cooking!
