Malaysian Spiced Sea bass with Brown Rice
This Malaysian inspired dish is quick and simple to prepare, but full of flavour thanks to the simple shallot rub the sea bass marinates in.
It’s a quick and easy dinner for midweek, ready in just twenty minutes – and has the advantage of being healthy, too!
Serves: 2 Preparation time: 5 minutes Cooking time: 15 minutes
- 1 garlic clove
- 2cm ginger
- 6 shallots, 2 chopped into quarters and 4 sliced into rings
- 3tsp oil
- 2 sea bass fillets
- 200g rainbow chard, sliced
- 1 red chilli, sliced (more or less, to suit your taste)
- 1tbsp soy sauce
- 1 lime
- 1 250g pack Ready Steamed Brown Rice
- Put the ginger, garlic, 2 chopped shallots and 1tsp oil into a small blender/herb chopper and whiz to a paste. Score the fish skins and rub the shallot paste into both sides of the fish. Marinate in the fridge for 30 mins or longer.
- Heat the oil in a large non-stick frying pan with a lid. When the oil is sizzling, scrape most of the marinade from the skin side then lay the fish in, skin side down, cook for 1-2 minutes until the skin is crisp but the fish isn’t cooked through.
- Gently lift out the fish and set aside on a warm plate. Toss the chard, remaining shallots and chilli in the pan, reduce the heat to medium then tip in the soy sauce and the juice of half the lime. Toss until the veg is well coated.
- Lay the fish back on top and put the lid on to steam for 3-4 minutes until the greens are wilted and a little toasty, and the fish is cooked through.
- Lift the fish onto warm plates and tip the rice into the frying pan with the greens. Toss together for 2 minutes and taste to check seasoning. Dish up the rice and add an extra squeeze of lime to serve.
- Note: If you don’t have a small blender you can finely grate the ginger, garlic and shallots.
Recipe courtesy of www.ukshallot.com
Rachel - Silversurfers Assistant Editor
Latest posts by Rachel - Silversurfers Assistant Editor (see all)
- Clever uses for cotton wool balls - July 15, 2019
- Clever uses for nail varnish remover - July 15, 2019
- Mixed Berry Cheesecake - July 14, 2019
- What’s the best classic frozen treat? - July 12, 2019
- 10 surprising things you can clean in the dishwasher - July 11, 2019
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!