Recipe: Tasty Sea Bass, Sambal Udang Bercili rice with peas

Delicious, fresh and tasty.

Sea Bass, Sambal Udang Bercili rice with peas. Jerk glazed pork fillet, pineapple salsa, rice and peas πŸ‡―πŸ‡². Jerk glazed pork fillet, pineapple salsa, rice and peas πŸ‡―πŸ‡². See great recipes for Rice and Peas, Jamaican Rice and Peas too!

Sea Bass, Sambal Udang Bercili rice with peas Heat the milk in a open pan. When the milk comes to a boil add the rice. Boil the rice in the milk on a medium fire until the rice is completely done. You make stewing toast Sea Bass, Sambal Udang Bercili rice with peas practicing 7 program furthermore 6 as a consequence. Here you go score.

instructions of Sea Bass, Sambal Udang Bercili rice with peas

  1. You need of Sea Bass fillets.
  2. It's 1 of small handful Basmati rice.
  3. It's 1 handful of frozen peas.
  4. Prepare of Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp).
  5. It's of Rapeseed Oil for booking (high smoke point oil, safer for using at heat).
  6. It's 1 knob of Butter.
  7. Prepare of Olive oil, salt, pepper, ground dried chilli to finish.

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Sea Bass, Sambal Udang Bercili rice with peas separately

  1. Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil..

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